My first bean soup - incredible. To cut down on the fat I used my Aunt's technique.... make the ham broth by boiling the ham bone and water (fill water to just cover the bone) for 4 hours to create a yummy broth (I yielded so much liquid that I barely needed any chicken broth). REFRIGERATE overnight, then skim the fat the next day. Next day, reheat, remove the bone, strain all the bits. This recipe called for 10 cups of broth so I used all my ham broth (@ 6 cups), the vegetable broth and then the chicken broth to make the 10 cups required. Then follow the recipe and add all the ingredients as stated and cook the soup/stew for max 2.5 hours (assuming you soaked your beans overnight too). This made enough for one meal and filled two large mason jars for the freezer :).
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My first bean soup - incredible. To cut down on the fat I used my Aunt's technique.... make...