Grandma Teague's White Bean Soup // AKA: SOUP

Dear Reader,

You should know a little history about this soup...
All the names this soup has been called over the last few years and WHY:

* SOUP
* THE Soup
* Auntie Irene's Soup
* Grandma Teague's Soup
* Grandma Teague's White Bean Soup

I'm still not sure how I'll ever be able to make this soup for my family and not use two or more of these names as the answer to the "What's for dinner?" question!

And why so many names... ?

Well reader, that's where it gets complex. 

When Auntie Irene shared this recipe with me with it was with the understanding that it was not the original recipe of the soup she grew up with from Grandma Teague - BUT  IT  WAS  PRETTY  DANG  CLOSE  TO  IT! 

So who gets ownership?  Apparently both of the ladies since I have to literally explain the soup origin every time I make it because I have several other "white bean" soups in my soup repertoire.

I've been asked to share this recipe for a handful of years now.  It's well past due and I am indeed happy to share!  You, dear reader, get to decide which name you prefer to call it when made in your own kitchen.  Payton's vote is for:  SOUP.

SOUP

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2  pounds white navy beans 

   - - -  OR  Great Northern beans

1  quart chicken stock/broth

8  cups water

ham bone or ham hock (optional)

2-3 pounds cooked, diced ham (no nitrates preferred)

   - - -  a smoked spiral ham is my favorite!!!  And this SOUP is     the first thing I use the left-overs for.  

olive oil

3 medium onions, diced

1 bundle of garlic, minced

10-12 carrots, peeled and sliced into rounds

10-12 stalks of celery, diced or sliced

   - - -  basically an entire bundle of celery

3  TABLESPOONS  Italian seasoning

1/4  cup Better-Than-Bullion chicken paste

1  TABLESPOON Kosher salt

1  1/2  teaspoons coarse black pepper 

Sort -  rinse - pressure cook - drain - rinse 2 pounds of the bean you chose.

Set aside.  

(If you don't have a pressure cooker cook your bean of choice the morning of or the night before making this SOUP.)

In a very large pot cook carrots, celery and onions with 2-3 TABLESPOONS of olive oil for 5-10 minutes.

Stir often.

Add diced ham and garlic, cooking for an additional 5 minutes.

Stir often and cook until fragrant and slightly caramelized.

ADD:  chicken broth, water, chicken paste, prepared beans, ham bone, Italian seasoning, Kosher salt and coarse black pepper.

Bring all to a simmer.

Simmer for 1-2 hours.  

Stirring often (...and getting your stir spoon all the way to the bottom so you don't have any beans scorching!!!).

Additional water may be needed as SOUP cooks.

Additional Kosher salt and black pepper to taste.

Serve with cornbread.

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Click Link FOR:     Gluten-Free Cornbread

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