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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Brown Bean Soup Recipe

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This recipe for Brown Bean Soup is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 C. cubed potatoes
2 cans Pork and Beans
1 or 2 bay leaves
1-2 cloves
3-4 T. flour (or more)
2 T. lard or Crisco
1/2 tsp. nutmeg (or more)

Topping:
onions
vinegar
Directions:
Directions:
Place potatoes in a soup pot with at least 1 tsp. salt and bay leaf, fill with water just over the potatoes. Cook until tender but not too done. Salt to taste, add beans. Melt lard or Crisco in separate fry pan, add flour, enough to soak up lard. If there is still oil after the 4T. of flour add more 1 T. at a time. Stir and keep stirring over medium heat until it is nicely browned. (Constantly stir, it burns easy) Once browned (browns fast) add to potatoes and beans to thicken. Add just enough to thicken soup. More salt if needed and nutmeg. Simmer. The longer it sits (overnight is AWESOME)the better flavor it gets. Best served with home made buttered bread.

Dice onions fine, pour vinegar over top in a throw away or glass container (stinky). Let sit on the counter at least overnight. Use this to top individual bowls of soup if desired.
Personal Notes:
Personal Notes:
Ronny Joe likes to add Ketchup.

 

 

 

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