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Tuesday, February 26, 2008

17 Bean and Barley Soup

Winter makes me want to hibernate, and part of that is falling in love with soups. I love bean soups and find them to be the easiest to do, with the least amount of fuss. This recipe makes enough for at least 6 servings (if not more) but can be halved or quartered easily. I like to make the full recipe and freeze for a later dinner.


If you purchase Parmesan that's fresh you should save your rinds (once you've grated all you can!! ) and freeze them for when you make soups and stocks. Just scrape the labeling off (the part that gives you a clue if its authentic... you should see the words "Parmigiano-Reggiano" on the side of the cheese. ) and place into your soup or stock. This is an old family method, and I've seen many of the greats use this technique as well.

I found the 17 bean soup mix (which is really beans in a bag) from Trader Joe's, but you can find this in any grocery store. For this soup, like most others, I used a Mirepoix as the base. A Mirepoix is the French name for a combination of onions, celery and carrots. Mirepoix, either raw, roasted or sauteed with butter is the flavor base for a wide number of dishes such as stocks, soups, stews and sauces. Mirepoix is known as the Holy Trinity of French cuisine.


3 c 17 bean soup mix
1/3 lb of center cut bacon, diced (See Cooks Note below)
1
c each, onions, carrots and celery, or Mirepoix
1 28 oz can of diced tomato's
2 cloves of garlic, minced
2 bay leaves
2 tbsp dried Italian herbs (I used a mix of oregano, basil and thyme)
2 tbsp salt and freshly ground pepper
1 leftover rind of Parmesan cheese, with the label scrapped off
2 tbsp olive oil
6 cups of quality vegetable broth or stock


Empty beans into a large pot and cover with cold water. Let beans soak over night.


The following day, drain the beans completely and give them a good rinse with cold water. In a large, heavy bottom soup pot or dutch oven, heat the olive oil over medium high heat. Cook the bacon until crisp and remove from pan. (*** Cooks note: This can be omitted all together for my vegetarian friends... I just did it for some flavor boost!****) Add mirepoix and saute for about 7 minutes. Season with 1 tbsp salt and pepper, and add herbs and bay leaves. Saute another 2 minutes, and add beans. Cook the vegetable and bean mix for about 3 minutes. Add the tomatoes and the broth and the Parmesan cheese rind, and simmer covered for about 2 hours.


Serve immediately with a piece of warm crusty bread, or freeze and enjoy on another day.

6 comments:

Peter M said...

Did you really count 17 beans? lol

This soup sounds wonderful and a meak in itself.

roopa said...

I was wondering how you got 17 different beans into that soup - the mix!

I love hearty bean soups, and, like you, I save my cheese rinds for soup. Today is a perfect day for one, and yours looks so good! (But hold the bacon.)

Cynthia said...

It's only because you are putting a lot of beans in this soup that I'll eat it because I don't like barley :)

Proud Italian Cook said...

I love that nice wedge of parm you got there, worth every penny isn't it? Your hearty soup really looks good Meghan, and using the rind is the best!

Kayte said...

you make my day :)

http://kayteskitchen.blogspot.com/2008/03/my-first-award.html

Anonymous said...

This looks like a delicious, hearty soup and perfect for the weather we seem to be having.