White Bean Soup

Posted by Robert on October 24th, 2016


This recipe is Creole New Orleans meets Tuscan white bean soup.

¼ c.     Bacon fat
3 c.       Onion, diced
3 c.       Carrot, diced
3 c.       Celery, diced
½ c.     White wine
½ c.     Ham, diced
2 tsp    Poultry Seasoning
2 tsp    RSJ Herb Blend
2 tsp    RSJ Seasoning Blend
1 TB     Worcestershire sauce
2 TB     Kosher salt
2 tsp     Hot sauce
1 tsp     White pepper
1 ea.     15 oz. can white navy beans, drained, rinsed and pureed with 4 c. pork stock
5 ea.     15 oz. can white navy beans, drained, rinsed, kept whole
2 c.       Pork stock

¼ c.     Pesto
Reserved hock meat from Pork Stock recipe

White Bean Stufato
In a stockpot, sauté onion, carrot and celery in bacon fat for 5-7 minutes over medium heat, stirring frequently.  Add wine and cook 3-4 more minutes.

Add ham and seasonings and cook 7-8 minutes.

Add the pureed beans, whole beans and the 2 cups of pork stock and bring to a boil.  Immediately reduce heat and add the chopped hock meat and pesto. Stir well and simmer for 30-45 minutes.

Yield: 1 gallon

RSJ Herb Blend

2 TB Dried oregano
2 TB Dried basil
2 TB Dried thyme
1 TB Dried rosemary
1 TB Dried marjoram

Combine all ingredients.

Yield: ½ cup

RSJ Seasoning Blend

2 TB   Iodized salt
2 TB    Fresh ground black pepper
2 TB    Garlic powder
1 TB    Onion powder
1 TB    Lemon pepper

Combine all ingredients

Yield: ½ cup

Pork Stock

3 ea                 Ham hocks
1 ea                  Medium onion, quartered
1 ea                  Bay leaf
1 TB                 Whole black peppercorn
2 ea                  Garlic cloves, smashed
1 ea                  Sprig fresh thyme
1 ½ gallons    Cold water

Combine all ingredients in a stockpot. Simmer gently for 3 hours, skimming any impurities that rise to the top. Strain, reserve meat from hocks for another use and discard the rest.

Yield: 1 gallon stock


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