3 Stars This needed a little *something*something*. I can't think of a single improvement and I will most likely make it again. Smaller portions can be reheated in the microwave.My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) 5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. Let the navy bean soup with ham thaw if needed and reheat it on the stovetop. It can last for 5 days in the fridge or up to 3 months in the freezer. In either case, let the soup cool before pouring it into airtight containers. Whether you want to make this navy bean and ham soup ahead of time and store it for later, or you have leftovers, it stores well in both the fridge and the freezer. Keep them in separate containers in the fridge. Prep the carrots and celery when you place the beans in the water to soak. Thin the soup by adding more chicken stock or water.You can also use an immersion blender to puree some of the soup. After blending, stir it back into the soup. Thicken the soup by adding 1 cup of the soup to a blender or food processor.Top the soup with parmesan cheese, sour cream, or cooked bacon crumbles.Brighten the soup with some lime or lemon juice.Navy beans are small white beans and can be replaced with great northern beans or cannellini beans.Add diced onions along with the other aromatics.Add crushed red pepper flakes for a bit of a kick.Soup is pretty forgiving and you can easily adjust the taste and texture to your preferences. Add any final flavors like salt, pepper, herbs, or citrus that will take your soup from good to great. After the soup has had time to simmer and meld all the flavors give it another taste. Add tender vegetables, like peas, corn, and herbs, later in the cooking time so that they don’t get mushy. This will make it easier to eat as well as ensure that the pieces are all evenly cooked. Cut bite-size veggies that are similar in size.Bone broth is a type of beef stock and can also be used. Stock is a little more savory, a bit thicker, and includes a higher amount of fat and more nutrients than broth. This will add a depth of flavor as well as soften the taste and texture of some of the more pronounced ingredients like the garlic. This will help cook the soup evenly and keep spots from scorching. To produce the very best old fashioned navy bean soup there are a few common tips to keep in mind. You can also purchase a package of cubed ham. If you have a cooked leftover ham bone or ham hock, remove the meat from the bone before chopping it up. This is a great way to use up leftover ham. (If the beans are old this quick method won’t work well.) Remove the pot from the heat and let the beans soak for 1-2 hours. Bring it to a boil and boil for 2-3 minutes. Add 6 cups of water and the dried beans to a pot.
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