Sunday Soup #119: Green Chile and Garbanzo Bean Stew

My wife and I recently took a road trip through the American Southwest, checking out some of our beautiful national parks, such as Bryce Canyon, Zion, Grand Canyon, and Joshua Tree, as well as places like Sedona. Their beauty was truly something to behold! And, it was on this trip (in one of the National Park gift shops, actually) that I found a book about slow cooking in Southwestern cuisine. The book has a lot of different, yummy-looking soup recipes, and you'll likely be seeing some of them (or my versions of some of them) in the future, but I was particularly inspired by a recipe that incorporated green chiles and garbanzo beans (or chickpeas if ya nasty!). I made more than enough tweaks to the original to make this recipe my own, I think, but I also encourage you to grab the book for yourself if you want to try the original.

This recipe came from: My full recipe, with all of my own takes on things, is below. But the recipe that inspired me came from Southwest Slow Cooking (2004), which you can buy on Amazon at https://www.amazon.com/Southwest-Slow-Cooking-Tammy-Biber/dp/0873588568/ref=sr_1_1?dchild=1&keywords=southwest+slow+cooking&sr=8-1.

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RECIPE:

2.5 pounds of stew beef, cubed

All-purpose flour (enough to coat the meat)

2 tbsp olive oil

1 medium red onion, chopped

4 cloves garlic, chopped

1 jalapeño, seeded and chopped

1 serrano, seeded and chopped

2 15oz cans of garbanzo beans, rinsed

6 slices of smoked bacon, chopped

2 whole canned fire-roasted chiles, chopped

1.5 15oz cans of petite diced tomatoes

2 cups beef stock

1 tsp ground cumin

1 tsp Mexican oregano

1 tsp smoked salt

1/2 tsp black pepper

1 cup shredded sharp cheddar cheese

A pinch of dried basil

1. Toss the cubed stew beef in the flour and set aside. (*This can help the beef retain its juiciness as it slow cooks, but it can take a significant amount of time. Being that many cooks I've talked to have said they think it makes little difference in a recipe like this, I may skip this step next time and see if the effort is worth it.)

2. Add the oil to a pan and lightly brown the onion, garlic, jalapeño, and serrano.

3. After about 2 minutes, add the meat and continue to cook until the meat is lightly browned on all sides.

4. Add the browned meat mixture and all the remaining ingredients to the slow cooker, stir well, cover, and cook on low for 6-8 hours.

5. Spoon the soup into individual serving bowls and serve.

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General Thoughts: I generally like slow cooker recipes because they are so easy! A few ingredients, some light prep, and a cooking process that couldn't be easier... But, this one was actually a bit more labor-intensive than I bargained for. There was a good bit of chopping (veggies, bacon, etc.), and the beef needed to be cubed and dredged in flour. Then the veggies needed to be sauteed and the beef browned before things even went into the slow cooker. Looking back at it, it was not as bad as some but, for a Crock-Pot recipe, it was more work than most, in my opinion.

*Pics 1 & 2 - Pictures from when I made it

The first thing that struck me was the color of this soup... For a recipe with "Green Chile" in the name, I expected it to be more... well... green. As you can see from the pics above, it is not that the soup's color was the least bit unappetizing or otherwise unusual, but it was a little surprising. The next thing that jumped out at me is that it turned out fairly bland. Again, not to say that it didn't have good general flavor, but it was almost devoid of the spicy heat I was hoping to get from this Green Chile soup, which included hot pepper on its ingredients list. I know better-than-most how much chiles can vary from crop to crop, but the hope is that they at least impart enough heat that you know they're in there.

With that said, however, the soup turned out pretty well. It was thick and hearty, exactly as a stew should be, and it would be great on a cool Fall night. The texture was fine and indicative of a nice, slow-cooked soup; the veggies and garbanzo beans were all perfectly tender. The meat was, likewise, tender and tasty, slow-cooked to perfection. I really enjoyed the garbanzo beans and love them as the starch in this soup. Truth be told, I found myself thinking I'd prefer them most times to potatoes in a soup like this, although I know that sentiment is not universally shared. In short, other than a lack of spiciness or a strong green chile taste, it was pretty good, especially after I added a pinch of salt to my bowl, so it is pretty solid, overall.

Potential Improvements? I'd love to try this one again with some additions/changes... First, I'd love to swap 1/2-cup of the beef broth for one cup of Mrs. Renfroe's Green Salsa (https://www.renfrofoods.com/products/green-salsa). This would have the effect of making the soup more "green" and give it that deeper green chile taste I craved while also helping to bump up the spice level. I would also like to pre-marinade the beef overnight (in my own meat marinade, combining ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice) and skip the dredging/browning exercise prior to adding the beef to the Crock-Pot.

Polling the Fam: Overall, I liked this one and would make it again, especially with the changes above. Becky thought it was fine and a solid beef stew but thought the garbanzo taste was too much. Jayson, likewise, liked it but added that he was not a garbanzo guy. Lisa thought it was fantastic but agreed it wasn't very spicy. Andrew thought it was pretty good and liked it, especially the meat. Hunter gave it high marks, calling it the best stew I've made as part of this project. And, Fox, thought it was "okay."

Verdict: Liked it. (4 stars)

Sunday Soup #114: Lisa's Ham and Bean Soup

Ham and Bean Soup is a classic! Many people associate it with happy childhood memories, cool nights in, filling their bellies with hearty goodness, and sharing a meal they enjoy with loved ones. So, deviating from a tried-and-true recipe can be a little risky, but there is something to be said for knowing what you like. But, I do it all the time with these posts, don't I? I tell you about a recipe but then never miss an opportunity to talk about how I'd change or improve it next time. *shrug* Food, like art, is subjective, and you might not always like the end result, but you can always trust that the artist had enough faith in their creation to put it in front of you. As such, it is always appreciated! This week, my frequent collaborator, Lisa, decided to modify an existing recipe fairly significantly and fill it with extra goodness to please our group... Let's see how it went!

This recipe came from: My friend, Lisa. It started as an Instant Pot Ham and Bean Soup recipe from Hurst's HamBeens Brand (https://hurstbeans.com/recipes/instant-pot-ham-and-bean-soup), but she didn't use the Instant Pot, and she made enough changes and additions to it that I think it can rightly be called hers. So, in the tradition of the other original recipes I've made in the past, I got permission to print her recipe here for you, in its entirety!

RECIPE:

1 20 oz package HamBeens 15 Bean Soup (*reserve the seasoning packet)

8 cups water

4 tsp Better Than Bullion (Chicken Flavor) (*you can substitute 8 cups of chicken broth for the water and Better The Bullion, if preferred)

1 cup onion, chopped

1 smoked ham shank

1 lb smoked beef sausage, sliced

1 tbsp olive oil

14.5 oz can diced tomatoes

1 tsp chili powder

Juice of 1 lemon

3 cloves garlic

3 carrots, diced

1 cup celery (approx. 2 stalks), diced

1 bay leaf

1. Soak the beans overnight.

2. Place the soaked beans in a pot with the broth or water/bullion, onion, and smoked ham shank, and bring it to a boil. Then, reduce the heat and simmer for 90-120 minutes.

3. While the beans/ham are cooking, slice the smoked sausage and brown in olive oil. Set aside.

4. Remove the ham shank from the pot, cut the meat from the bone, and cube the meat into bite-sized pieces before adding it back to the pot.

5. Add the browned sausage slices, diced tomatoes, chili powder, lemon juice, garlic, carrots, celery, and bay leaf to the pot. Cover and cook for another 30 minutes at a heat sufficient to maintain a simmer.

6. Add the contents of the seasoning packet from the bag of beans to the pot two minutes before the soup finishes cooking.

7. Remove from heat and serve immediately. Enjoy!

General Thoughts: The prep on this one wasn't terrible, but it did take some doing... In a flip of our usual arrangement, Lisa handled the lion's share of the cooking on this one while I got to play the sous chef role. She soaked the beans overnight but, if you don't have time for that, there are several methods available to "power soak" dried beans to achieve a similar effect in a little over an hour (https://www.thekitchn.com/how-to-quicksoak-dried-beans-cooking-lessons-from-the-kitchn-198610). In addition to prepping the beans, there is a bit of chopping, dicing, slicing, sautéeing, etc. to be done, as well as 2+ hours of cook time, so make sure you get started early enough before dinnertime. :-) Thankfully, the work is ultimately worth it!

*Pics 1 & 2 - Pictures from when Lisa made it

As you would expect, the soup was hearty and delivered on ham and bean soup's "traditional" role as comfort food. It was delightfully brothy (which I loved!), but each bite was also chock-full of chunky goodness. The vegetables were perfectly tender and the ham practically fell apart in my mouth! However, the pre-cooked sausage stayed a little spongy (consistent with kielbasa), which wasn't unexpected, but it felt a little "off" to me, side-by-side as it was with the more tender pieces of pork.

The wonderful smoked meat flavors suffused this soup, which created a pleasant and consistent taste profile, overall. The savoriness of the ham and sausage also greatly supported the soup's flavor, likely making it salty enough to please those who don't often cook with added salt. But, adding a little more salt (maybe 1 tbsp) and some cracked pepper (to taste) to the pot with all the veggies would definitely have opened up the flavor of this recipe even more.

Potential Improvements? As mentioned, seasoning the soup a little better (salt, pepper, and maybe even a couple dashes of thyme and oregano) would help this one. Also, using a different cut of pork (e.g., a smoked pork or picnic shoulder rather than a ham shank) and swapping out the sausage for more pork (i.e., using an extra pound of smoked pork instead of the smoked sausage) would help some of the (minor) texture issues that popped up for me.

Polling the Fam: Overall, I thought this one was really good, and I would definitely eat it again, especially if we seasoned it a bit better. Becky thought it was okay but not super flavorful. Jayson really liked it and thought it was excellent. (Chef) Lisa thought it was pretty solid and that the veggies and smoked sausage were solid additions. Andrew said it was really great, with a good balance of meat and beans. Hunter thought it was decent and opined that "no sausage and more ham" would have made it better. And, the ever-effusive Fox said it was, "Okay."

Verdict: Liked it. (4 stars)

Guest Sunday Soup: Split Pea Soup

I love it when someone makes a Guest Soup and lets me have some, even when they don't know I am going to blog it. :-) And, when I get a Guest Soup, I do not always offer my opinion or rate it because I am rather content with just sharing the opinion of the cook(s) with you. But, I happened to have found this one something special...

My friends Bill and Sheila made a Split Pea Soup this weekend that I thought was the best split pea I've ever had (and that is not hyperbole). As Sheila put it, "Bill has never followed a recipe in his life. He did not even know we owned measuring cups and spoons." LOL But, she did her best to recreate the recipe for me, and I am happy to share it with you now... Enjoy!

Name: Split Pea Soup
Cooks: Bill and Sheila

The Recipe (in - mostly - Sheila's own words):

We made an amazing bone broth with an FFA chicken! Worth it!

In the Instant Pot, we put 12 oz of dried green split peas and 4 cups of the bone broth, salt, and pepper.  Pressure cooked for 20 minutes.

Bill immersion blended that until smooth and added one cup whole milk then chilled.

The next day…

We put mirepoix (one cup-ish of each - diced carrots, onions, and celery), 2 cups dried yellow split peas, and 4 cups water in the Instant Pot.

While that was under pressure for 20 minutes, we baked 6 pieces of bacon until crispy and cubed ½ of a smoked ham from Costco.

After the yellow pea batch was done, we put all the things back in a pot together with one more cup of milk and slow-cooked it for just an hour more so it all heated through, and then did one last check for salt and pepper.

*Pic 1 - Picture from when Bill and Sheila made it

So, Was It Any Good?:

When I talked to Bill about it before I was able to try it, he said it was really good. So, he liked it... But, since I got to try it too, I wanted to share my thoughts, with Bill and Sheila's indulgence, of course!

Yeah, it was great! As I said at the outset, this is (officially) the best split pea soup I have ever eaten!! It was deeply flavorful, full of more subtle flavors (e.g., smoke from the ham, earthiness from the peas, salty richness from the bacon, sharpness from the pepper, etc.) than I was expecting. The soup was also a panoply of textures thanks to the mirepoix and (delightful) chunks of meat; the large chunks of ham may have been my favorite part, each bite bursting with savory goodness. In short, if this soup was featured at one of my local restaurants, I'd order it each and every time I dined there!

Verdict: Loved it!! (5 stars)

Thanks, Bill and Sheila, for sharing a great recipe!

Sunday Soup #100: Creamy Seafood Soup (& SOUP SWAP!!)

#100!! That is a milestone, so I wanted to do something a little special for this one...

This past weekend, I hosted my first-ever Souper Sleuth Soup Swap, and it was a lot of fun! Six of my soup-loving friends made some of their favorite recipes and, along with their +1s, came over to our house to share their soups with the rest of us. Some of the great soups people prepared included a Creamy Chicken Soup (made by Christy), an Italian Sausage Soup (my contribution), a Pork & Beans Soup (with a slow-smoked pork shoulder; made by Bill), a Whole30 Chicken Chowder (made by Aimee), a Paleo Chicken Pot Pie Soup (made by Lisa), a Carrot Ginger Soup (which was delightfully spicy; made by Whitney), and a Creamy Seafood Soup (which I'll share with you in this post; made by Sam).

Everyone talked about their soups and gave us a little taste, allowing us to score and pick our favorites. Then we all swapped our recipes around, and everyone went home with five different quarts of homemade soup. It was a win-win-win!! (*The only fail was on my part, as I was so caught up in the fun that I completely forgot to take any pictures - except for the picture below of Becky's snazzy letterboard sign.)

The soup that was best-reviewed by all of our diners was a Creamy Seafood Soup, made by Sam Yip, scoring 4.5 out of 5 stars overall. So, for my 100th soup of this project, I think it is only fitting to share Sammy's recipe with you.

Sam's recipe is a variation of a Creamy Seafood Chowder recipe found at https://www.spendwithpennies.com/creamy-seafood-chowder/ (pictured below), and incorporated some different seafood variations that were super yummy! Sam added that, "This seafood soup is a delicious, creamy soup filled with shrimp, clam, calamari, crab meat, and fish. You can add additional seafood, like scallops, clams, and/or mussels in shell (cleaned)."

Pic 1 - https://www.spendwithpennies.com/creamy-seafood-chowder/

Sam's Version of the Recipe:

1/4 cup butter
1 medium onion, diced
1 tsp Old Bay seasoning
1/4 tsp thyme
1/4 cup flour
1 celery stalk, sliced
1 carrot, sliced
1/2 cup corn
5 cups broth (seafood or chicken)
1/2 cup white wine
8oz white fish (e.g., cod, salmon, tilapia, haddock)
8 oz calamari, sliced
1 lb shrimp, peeled and deveined
8 oz crab meat
6.5 oz canned chopped clams, drained
2 cups heavy cream
1 tbsp parsley

1. Cook onion in butter until tender. Add flour, Old Bay seasoning, and thyme and cook 2-3 minutes.

2. Add carrot, celery, corn, broth, and wine and bring to a boil. Reduce heat, simmer for 10 minutes.

3.  Stir in seafood and cream. Cook until fish is fully cooked and flaky (about 8-10 minutes).

4. Stir in parsley and season with salt and pepper to taste.

General Thoughts: This soup was very tasty! It was creamy and hearty, each bite chock full of different tastes and textures, which was a joy. The proteins were the real star, and the seafood flavor was excellent. It can sometimes be difficult to balance the cooking of a mixed-seafood soup, as shellfish can become rubbery and whitefish can become mushy if the chef does not find the right balance of heat and cooking time. However, Sam managed it perfectly in this recipe, and each individual protein was perfectly done.

Potential Improvements? This one was REALLY good already but, if I make it, I might try swapping out the calamari for scallops (true to my personal tastes). And, I'd love to see what it tastes like with a small shot of cooking sherry added to each bowl.

Polling the Fam: This was a 5-star soup for me, all the way. There were a lot of diners at the Soup Swap (obviously), and I did not parse their individual comments. But, this one was universally enjoyed by everyone who likes seafood, earning an average score of 4.5 out of 5 stars overall. I also ate it leftover, and it was still great!

Verdict: Loved it! (5 stars)

Sunday Soup #82: (Copycat) Chili's Southwestern Chicken Soup

Hear that...? That's the sound of me doing a happy dance, as this past weekend I made my first new soup in three months, and I get to blog again! I am out of practice, so I forgot to take pictures of my finished product, but c'est la vie!!

I have always liked Chili's [restaurant] Southwestern Chicken Soup... It is yummy, (fairly) healthy, and seemed like it would be easy to make, so I went looking for a copycat recipe. I found this one, but only on Pinterest, and it seemed both a little vague and hokey ("Put on some mood lighting and jazz music..." *eye roll*). So, I've posted the Pinterest version below, but I am also going to give you my version of the recipe, so (if you so choose) you can make it too!

This recipe came from: https://www.pinterest.com/pin/56295064075665441/

*Pic 1 - https://www.pinterest.com/pin/56295064075665441/

My Version of the Recipe: (made about 20 cups)

2.7 pounds of roasted chicken, shredded
2 tsp crushed garlic
2 white onions, diced
2 tbsp olive oil
4 stalks celery, diced
2 tbsp tomato paste
2/3 cup Better Than Bouillon chicken base
10 cups water
2 tsp chipotle chili powder
24 oz can of Mexican hominy
4 oz can of mild diced green chiles
15 oz can of diced fire roasted tomatoes
2 tsp lime juice
handful of cilantro leaves

1. Sauté onion and garlic in olive oil until onions turn translucent. Add diced celery and cook for two more minutes.

2. Add tomato paste and mix until combined.

3.  Add chicken base, water, chipotle powder, hominy, green chiles, diced tomatoes, and shredded chicken to the pot. Bring to a boil.

4. Add lime juice and cilantro, and stir. Serve immediately. Garnish as desired.


General Thoughts: My friend, Lisa, helped with prepping this one and handled all the chopping (thank you, Lisa!), but the prep wasn't too onerous, overall. I used pre-roasted, shredded chicken available at my local Safeway (Albertsons), which saved a lot of work. And, once the prep was finished, the actual cooking was a snap!

The texture of the soup was a great surprise and very interesting... There was some mild crunch provided by the celery, some firmness from the onions and chiles, some sponginess from the hominy, and considerable heartiness provided by the chicken. And, the broth... oh, the broth! You know I like a good brothy soup, and the broth in this one was heavenly!! The soup was perfectly spiced and terrifically flavorful... The only bummer was that the soup was SO chock full of yummy ingredients that the broth felt like it couldn't be the proper star it wanted to be. LOL A good problem to have, I suppose...

But, did this soup deliver on its promise of being a copy of the Chili's restaurant version? Nope... In my opinion, this soup hardly resembled the Chili's version in anything but name. But, that is not necessarily a bad thing, as my version was very tasty in its own right. If you are looking for the Chili's restaurant version, go to Chili's... But, if you are looking for an easy, delicious, filling southwestern chicken soup to make at home, this recipe is for you!

Potential Improvements? I would cut the celery by about 1/3 and the fire roasted tomatoes by about 1/2 (to cater a bit more to my family's tastes). And, I would cut back to about 1.5 pounds of roasted chicken. That's it!

Polling the Fam: I loved this one and will definitely make it again, particularly with the improvements above. Becky said it was solid, but thought it had too many celery and tomatoes, and she suggested puréeing the veggies. Hunter said he thoroughly enjoyed it but doesn't care for celery. Jayson really liked it, thought it was great, and loved the broth. Lisa also thought it was great, with the perfect heat and flavor.

Verdict: Loved it! (5 stars)

Sunday Soup #80: Easy Black Bean Soup with Chorizo (or Linguiça)

For the second post in a row, I am featuring a soup from a cookbook rather than an online source. This one comes from a book called Cook's Illustrated All Time Best Soups, which was a gift thoughtfully given to me by my friend, Debbie. This recipe jumped out for its ease of prep and hearty ingredients! I made some alterations to the recipe right off the bat and, as such, will print my version of the recipe in this post for your evaluation...

This recipe came from: Cook's Illustrated All Time Best Soups by Cook's Illustrated (https://www.amazon.com/Time-Best-Soups-Cooks-Illustrated/dp/1940352800/ref=sr_1_1?crid=39E3B8KMEZVK&keywords=cooks+illustrated+all+time+best+soups&qid=1552358587&s=gateway&sprefix=cook%27s+illustrated+all+the+best%2Caps%2C198&sr=8-1)

*Pic 1 - The cover of Cook's Illustrated All Time Best Soups

*Pic 2 - Pic of Easy Black Bean Soup with Chorizo from Cook's Illustrated All Time Best Soups

Recipe:

Ingredients
4 (15 oz) cans of black beans, rinsed
3 cups chicken broth
1 tbsp olive oil
11oz hot linguiça sausage, halved lengthwise and sliced 1/4-inch thick
1 white onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped fine
6 garlic cloves, minced
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 cup minced fresh cilantro
salt, pepper, and hot sauce to taste
garnish with sour cream and/or shredded cheese, as desired

1. Process two cups beans and one cup broth in blender until smooth, about 10 seconds; set aside.

2. Combine oil, linguiça, onion, and bell pepper in Dutch oven and cook over medium-high heat until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic, oregano, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in remaining 2 cups broth, scraping up any brown bits.

3. Stir in bean/broth purée and the remaining beans and simmer until flavors meld, about 15 minutes. Stir in cilantro and season with salt, pepper, and hot sauce to taste. Serve hot.

Variations from Recipe as Written: The biggest change I made in this one was to use a hot Portuguese linguiça, instead of Spanish chorizo (which is what the original recipe called for). While the taste of Spanish chorizo is unique (and quite tasty), it is often dry (similar to an Italian dry salami) and can be tough if not cooked for long enough. As this soup cooked for less than 30 minutes total, I went for a spicy linguiça instead, which still added good flavor with a more tender sausage (i.e., the texture of the linguiça was closer to kielbasa than dry salami). In addition, the original recipe called for only 6 oz of meat, but I used 11 oz.

General Thoughts: As I mentioned, the prep on this one was SUPER simple... In fact, it could be the easiest soup of the whole project, so far, in terms of prep. I was lucky enough to again cook with my favorite sous chef, Lisa, and she even took care of what little prep there was (e.g., dicing the onion and bell pepper and slicing the sausage). From top to bottom, the prep AND cook time combined on this one barely totaled 30 minutes... It doesn't get much easier than that!!

*Pic 3 - Picture from when I made it

This soup was quite hearty (with the beans, sausage, and various veggies), and the puréed bean mixture gave the broth some "weight" and creaminess. Without the purée, I am afraid the broth would have been too thin and just wouldn't have had the same magic. The ratio of ingredients in my version of the recipe seemed just about perfect to me, so I'd not hesitate to use the same amounts again (particularly, the increased quantity of meat). The taste of this one was very solid, as well. Each bite was filled with tasty beans and sausage, and the taste of the spices and garlic jumped to the front of the flavor profile.

Potential Improvements? I think the only thing I'd do differently next time is add some salt and pepper directly into the pot. The recipe did not call for any added salt or pepper, except that people could add to their individual bowls. But, I really think this soup was begging for a little more salt overall than was ultimately contributed to the pot by the broth and sausage.

Polling the Fam: I thought this one was quite good and would definitely make it again. Becky thought it was okay and that it needed more beans (although, I think she scooped in such a way that she got more sausage and fewer beans than the rest of us). She also suggested that some potatoes would have been a welcome addition. Jayson enjoyed it, saying he thought it might be too spicy but that it turned out just right. Lisa liked it and said she'd have liked to try it with the Spanish chorizo instead of the linguiça. Hunter really liked it and said he wouldn't change anything; however, he did say it was at his limit for beans. And, even Fox said this one was pretty good.

Verdict: Liked it. (4 stars)

Sunday Soup #79: Caldo Gallego (Galician Chickpea & Sausage Soup)

This week, I was pleased to make a very interesting recipe from the cookbook, Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette. This book was given to me as a special gift by my friend Marian and, as it belonged to her brother, I am both grateful and humbled to have received it.

This book is filled with 150+ international recipes, many of them vegetarian, organized by month, all designed to "help cultivate the art of soup making." I know it is February, but this Spanish soup from December looked too good for me to wait another 10 months to try. Galicia is a region on the northwest coast of Spain (just above Portugal) known for its mild climate and a cathedral said to be the burial place of the biblical apostle Saint James the Great.

I encourage you to purchase this book, but I'll print just this recipe here for the purposes of providing commentary. Enjoy!

This recipe came from: Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette (https://www.amazon.com/Twelve-Months-Monastery-Victor-DAvila-Latourrette/dp/0767901800/ref=sr_1_1?ie=UTF8&qid=1551118338&sr=8-1&keywords=twelve+months+of+monastery+soups)

*Pic 1 - The cover of Twelve Months of Monastery Soups

Recipe:

Ingredients
2 cups dried chickpeas (or 2 15-ounce cans garbanzo beans)
2 large onions, sliced
6 tbsp olive oil
2 cloves garlic, minced
4 cups water
4 cups chicken or meat stock
1 bay leaf
1 bunch fresh parsley, chopped
1 turnip, diced
1 large carrot, diced
2 potatoes, peeled and cubed
1 heart of celery, thinly sliced
8 slices sweet Spanish chorizo, cut in half
12 fresh spinach leaves, chopped
salt and pepper to taste

1. Soak the chickpeas overnight and then rinse them and discard the water. If you wish to save time, use the canned chickpeas (garbanzos), which taste the same.

2. In a large soup pot, sauté the onions in the olive oil for 2-3 minutes or until they begin to turn soft. Add the garlic and stir well.

3. Add the water and stock. Bring the soup to a boil. Add the chickpeas, bay leaf, parsley, turnip, carrot, potatoes, celery, and chorizo. Cook the soup, with the pot covered, for 1 hour and 15 minutes over medium heat (or until the chickpeas are tender).

4. Add the chopped spinach, salt, and pepper and simmer the soup gently for 15 to 20 minutes, adding more water, if needed. Stir it from time to time. Remove the bay leaf. Turn off the heat and serve the soup hot.

Variations from Recipe as Written: I used a whole loop of Spanish chorizo (7oz), procured from Amazon.com, rather than the little bit called for by the recipe. That was my only alteration.

General Thoughts: There was a fair bit of prep involved with this one. It was not overwhelming, and I took my time and meandered through it, but if you have an aversion to chopping and dicing, this one might not be the one for you. Prep and cook time combined, this recipe takes a little more than 2 hours to complete.

*Pics 2 & 3 - Pictures from when I made it

I loved all of the different ingredients in this soup and the accompanying textures. The soup was wonderfully brothy, which suits my tastes just fine, and the vegetables (including the potatoes) were perfectly done, cooked through, and tasty. The chickpeas were a bit firmer and provided a hearty mouthfeel. Finally, the chorizo was slightly chewy (maybe, a little too chewy?), but that would likely vary with the brand/type of chorizo you chose to use. The harder (i.e., drier) the chorizo starts out, the chewier it will end up in the soup.

The taste was very solid! It reminded me a little bit of the Oktoberfest Stew that was such as favorite earlier in the project (https://soupersleuth.blogspot.com/2016/10/sunday-soup-18.html), but it lacked a little of the vinegar bite. Still, the tang of the Spanish chorizo was very interesting, and each bite had a delightful continental flavor. I did learn that I needed to be a little more liberal with the salt and pepper, as they are the only herbs or spices in the mix (other than a single bay leaf). But, overall, it was super tasty!

Potential Improvements? Next time, I think I'd like to add a couple tablespoons of apple cider vinegar to the whole pot, to vary the flavor profile a little. I'd also like even more chorizo than I used, as well as trying a slightly less dry (i.e., softer) variety of sausage. Finally, I'd use 8 cups of broth rather than 4 cups each of broth and water.

Polling the Fam: I enjoyed this recipe quite a bit and would definitely make it again, particularly with the changes above. Becky did not like it as much, however, saying that she didn't care for either the taste or the firmness of the chorizo. Hunter really liked it, gave it a "perfect rating," and said he wouldn't change a thing. And, Fox, as he usually does, said it was "okay."

Verdict: Liked it. (4 stars)

Sunday Soup #64: Green Gazpacho

A hot summer evening, a friendly dinner party, a refreshing cold soup, and... MURDER?!?! Well, not premeditated, so maybe just a little attempted negligent manslaughter? So, lesson learned... When you are naming off ingredients in the soup, and you forget to mention one ingredient, and that is the one ingredient that your wife is very allergic to, so your wife then eats a bowl of it and spends the rest of the evening fighting anaphylactic shock, it can put a damper on the night. But, hey, the soup was great!!

This recipe came from: This recipe is not online; I got it from a terrific cookbook called "Paleo Soups & Stews: Over 100 Delectable Recipes for Every Season, Course, and Occassion" by Simone Miller (https://www.amazon.com/Paleo-Soups-Stews-Delectable-Occasion/dp/1628601078/ref=sr_1_1?ie=UTF8&qid=1532398987&sr=8-1&keywords=paleo+soups+and+stews)

*Pic 1 - From "Paleo Soups & Stews: Over 100 Delectable Recipes for Every Season, Course, and Occassion" by Simone Miller

First, the recipe (since you can't find it online):

• 2 English cucumbers (about 1.5 pounds), halved lengthwise and roughly chopped
• 1.5 pounds of green grapes, plus more for garnish
• 1 avocado, peeled, pitted, and quartered
• 1 small shallot, chopped (about 1/4 cup)
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup white wine vinegar
• 1 tsp salt
• Handful of mint leaves, roughly chopped, plus more for garnish
• 1/4 cup salted roasted almonds, finely chopped, for garnish

1. Place all of the ingredients except the almonds in a blender and blend until smooth.
2. Refrigerate for at least 2 hours, until very cold.
3. Serve the chilled soup topped with sliced grapes, almonds, mint leaves, and a drizzle of olive oil.

Variations from Recipe as Written: I made 1.5 times the recipe. I followed everything else exactly.

General Thoughts: We had friends over for a casual dinner party, and I was looking for something to serve as a unique side (along side a main course of carnitas). It was 90+ degrees outside, and I know I always say, "Hot soup is great, even on a hot day," but this time I thought a cold soup might be a cool, refreshing change of pace.

This recipe calls for common ingredients, none of which were particularly expensive, and the blender did most of the heavy lifting on the prep. However, despite the simplicity of the recipe, the end result was elegant, with a surprisingly complex flavor.

*Pics 2 & 3 - Pictures from when I made it

This soup was a perfect choice for the hot Summer day, and it delivered on its promise to be cool, crisp, and clean. I was able to taste almost every ingredient in each bite: the fresh cucumbers, the sweet grapes, the savory garlic, the creamy avocado, the smooth shallot, and the rich olive oil. It was beautifully balanced!

The consistency was also a nice surprise, as the dish felt more substantial than I expected from a blended soup. As I mentioned, I made it as a side dish (actually, more of a bonafide soup course, since the main course ran a little late), so we served it in smaller mugs rather than full bowls. So, while a big bowl of it would have gone down just as well, a mug-full perfectly hit the spot.

Finally, a quick note about the garnishes (the sliced cucumbers, halved grapes, almonds, chopped mint, and olive oil drizzle)... They weren't vital to the soup's taste, but they added a lot to the presentation, provided some texture variety, and contributed greatly to my enjoyment of the dish.

Potential Improvements? This recipe was REALLY good the way it was, but my audience made a couple of suggestions... Someone suggested possibly add a jalapeño or two (to keep with the green theme and add a little spice). Another guest thought that adding a bit more acidity in the form of some lime juice could be a positive change, too. I, myself, sprinkled a little smoked paprika over one of my bowls, which added some additional savory depth, but I realize that might not be for everyone.

Polling the Fam: I loved this one, pure and simple... One of my favorites so far, and I will definitely make it again! Becky ate her cup and said, "I liked it... It was much better than I thought it would be. Hey, is anybody else's throat starting to itch?" (*She is allergic to avocados. Oops.) Hunter did not care for it, saying it tasted like thin guacamole... I think the concept of a cold soup just threw him for a loop. Lisa said, "This is possibly one of the best things I've ever put in my mouth." Moving on... Jayson liked it. Ken liked. Kim liked it. Trevor liked it. Ashley liked it. Basically, unless you are my weirdo oldest child, everybody liked it (even my allergic wife). :-)

Verdict: Loved it! (5 stars)

Sunday Soup #52: Lisa & Amy's Pozole

Wow... 52! One whole year's-worth of weekly soups... This is actually what I set out to do, this was my goal, to post enough recipes that I could make a different one every week for an entire year, and I've done it! It took me one year and nine months to reach this number, but I'll still call it a win. :-) They haven't all been good, but they've all been different, and I've enjoyed making every single one... I hope you've enjoyed them too!

Which brings me to Big #52... This one is kind of neat because it is a recipe I got from my friend Amy, who knows how much I love pozole. It was very brave of her because, pozole being my favorite soup, and me already having my own recipe that I happen to think is Da Bomb, she is letting me take a hack at this one. So, how did it go? Let's see...

This recipe came from: Amy Suzanne

This recipe came to me as a real "little of this and little of that" and "I don't measure, I just taste" type of thing, with some of the instructions and measurements being a little... "squishy" (yes, that is a technical term). To be fair, I think it was the original author of the recipe (Vivianne?) who simply provided the outline, and Amy similarly has to do a lot of interpretation when she makes it. So, the version of the recipe I am posting for you below is my own interpretation of what I got from Amy.  I'll give you the recipe I followed first, and then finish up with my normal impressions/analysis.

First, the recipe:

Vivianne's Lisa & Amy's Pozole
Cooking/Prep Time: About 2 hours
Serves: 10-12

Ingredients-

5 pounds pork (cubed)*

16 cups water

8 cups chicken broth

3 tsp crushed Mexican oregano

5 cloves minced garlic

2 tsp cumin

1 large white onion

10-12 dried New Mexico chiles

Salt to taste

4 cans (7oz) of El Pato Salsa de Chile Fresco (aka, Hot Tomato Sauce)

1 large (#10) can (105oz) of white hominy

(optional garnishes)

Shredded cabbage

Chopped white onion

Chopped cilantro

Tortilla strips
Chicharrones (pork rinds)

Chopped avocado

Lime wedges

Chopped radishes

Sour cream
Cotija cheese or queso fresco

(*Although not part of the recipe Amy gave me, I chose to marinate the pork for a few hours in a marinade I created to punch up the flavor in all of my pozole meats: combine ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice, toss the cubed pork in it, and refrigerate for approximately 2 hours before use.)

1. Bring the water, pork, Mexican oregano, cumin, salt, and half (2 ½ cloves) of the minced garlic to a boil. Reduce to a simmer and cook uncovered for an hour, or until it reduces by about half. Skim foam from the top, as needed. After it reduces, add the chicken broth, and bring back to a simmer.

2. While the pork is cooking, add the dried chiles to a medium sauce pan, fill with enough water to cover them, and boil for about 45 minutes. When done, remove the chiles (reserving the water) and cut the stems off. Place the boiled chiles, large white onion (roughly cut), the remaining minced garlic (about 2 ½ cloves), and about 2 cups of the water in which the chiles were boiled into a blender and purée.

3. Once the pork has been simmering at least an hour, add the chile slurry, drain and add the hominy, and add the cans of El Pato Salsa de Chile Fresco.

4. Simmer another 45 minutes or more until the flavors properly combine.

5. Serve immediately and garnish as desired.

General Thoughts: First, let me say that I can't help but compare this to my pozole recipe that I know and love. It is the same thing I do with the pozoles I get out at Mexican food restaurants, compare them to my recipe that has become a family staple and that I make on special occasions. Is it fair? Maybe not, but it is the standard by which I judge... I told you, Amy was brave to give this one to me!

*Pics 1 & 2 - Pictures from when I made it (there are tons of yummy garnishes under that cabbage!)

Amy's pozole recipe intrigued me because it did not call for a lot of spices, so I was curious to see where the flavor would come from. My own recipe uses black pepper, cumin, oregano, chipotle powder, chili powder, salt, and more to punch my taste buds in the face and leave no doubt that I am eating a Mexican pork stew.

The flavor I got from this pozole underwhelmed me somewhat, and it was not spiced strongly enough for me (remember, I am a fire-eater!). The strongest flavors were of the pork (which is a good thing), tomato sauce (which is not something I enjoy in a pozole), and the pureed peppers (which did not pack enough spice for me). I could taste the cumin and the Mexican oregano, but I definitely needed to add more salt (which was on me, not the recipe, since it did say "salt to taste").

The garnishes are a MUST for this one... They are important to any pozole, but the lack of a really strong flavor from the soup itself makes them extra important here. Some good salty tortilla chips or chicharrones (pork rinds), as well as the salty cotija cheese, can really help.

Potential Improvements? For me, making this again, I'd need to find a way to give it a bit more bite (something with a bit of vinegar taste, maybe), add a lot more spice (subbing guajillo chiles in for the New Mexico chiles, for example), and find more savory, salty flavor (perhaps, with some black pepper, chili powder, and/or garlic salt). But, with that said, not everybody will find my particular pozole tastes to their liking, so use your own palate as your guide...

Polling the Fam: I think I made it clear how I felt about this one: it was okay for me, but I just needed more oomph. Becky likewise thought it was not as flavorful as she'd hoped, but thought it was fine overall. The boys, by contrast, really liked it... Hunter commented that "it was a solid pozole" and had three bowls! He liked it quite a bit, specifically highlighting the hominy, and reiterated that the garnishes are very important. Fox, our picky eater, also seemed to like it and commented that he thought it had a good combo of flavors. In the end, I'd say 3 stars, they'd say 4 stars, but... I don't give halves, and it is my blog, so...

Verdict: It was okay. (3 stars)

A special "THANK YOU" to Amy for letting me try this soup, and for giving me permission to give my honest opinions on the recipe!

Sunday Soup #48: Lablabi (Chickpea and Harissa Soup)

I've been away a few weeks (yay, holidays!), so the format of this post is going to be a little different... I have a nice long post for you, including the recipe for a great soup (that I think you're going to want to try!) and a link to a recipe for an easy and delicious harissa (i.e., a spicy pepper paste often used in African and Middle Eastern cooking, which can sometimes be difficult to find at grocery stores).

The cultural roots of Lablabi (sometimes Lablebi) are quite interesting, and I encourage you to read about it more when you have a chance. It is most closely associated with being a breakfast dish in Tunisia, but it is also eaten in places like Iraq and Turkey (where it has different names, and some variations, but is essentially the same). For those looking for a better frame of reference, I found Lablabi to be somewhat akin to Japanese ramen: brothy, well-spiced, heavily garnished, with a starchy core ingredient, often eaten as late-night comfort food.

One recent publication I saw called Lablabi "The Best Soup in the World," so it caught my interest... But, did it deliver?

This recipe came from: Recipes for Lablabi can be found on multiple sites (such as http://www.slowburningpassion.com/lablabi-chickpea-soup-tunisians-eat-breakfast/ and http://www.seriouseats.com/recipes/2013/10/mollie-katzens-lablabi-tunisian-chickpea-soup.html). But, the recipe I liked most was published by (subscription-based) Milk Street Magazine (which has 14-day free site access: https://www.177milkstreet.com/recipes/chickpea-and-harissa-soup-lablabi).

The recipe I am posting for you today is my own spin on the Milk Street recipe, tweaked to suit my normal mode: cheap, easy, and yummy! I'll give you my recipe first, and then finish up with my normal impressions/analysis.

*Pic 1 - https://www.177milkstreet.com/recipes/chickpea-and-harissa-soup-lablabi

First, the recipe:

Lablabi (Chickpea and Harissa Soup)
Cooking/Prep Time: 1 hr 15 mins (unless you're using an Instant Pot)
Serves: 8

Ingredients-
2 cups dried chickpeas (or 4 cups canned) (*chickpeas are also called garbanzo beans)
1 large yellow onion, chopped (I buy the pre-chopped, because onions make me cry)
6 cloves garlic, minced
2 tbsp tomato paste
2 tbsp ground cumin, toasted (see below)
6 tbsp harissa (I couldn't find harissa at the store, so I made my own from a very simple recipe, and it was great! See: http://www.foodandwine.com/recipes/quick-harissa)
96 oz chicken broth
2 tbsp lemon juice
Large French bread baguette
Black pepper, to taste
Kosher salt (used at various steps; see below)
Olive oil, extra virgin (used at various steps; see below)

Suggested Garnishes (some traditional, others suggested by me)-
Hard- or soft-cooked eggs, halved
Capers
Kalamata or pitted green olives
Flat-leaf parsley
Cilantro
Sambal oelek chili paste
Leftover harissa and/or olive oil
Toasted cumin
Lemon wedges
Greek yogurt

Preparation-
1. If you are using dried chickpeas, soak them overnight (or up to 24 hours, if you have the time) in an uncovered bowl, at room temperature, using 2 tablespoons Kosher salt dissolved into enough water to keep the chickpeas immersed. If you need to save time, go for your favorite brand of canned chickpeas (note the quantity differences above). However, full disclosure, the Milk Street version of the recipe offers the following tip: "Don't use canned chickpeas in this soup. Cooked dried chickpeas - which should be soaked for at least 12 hours - are key to the robust broth."

2. Toasted Cumin: You can toast cumin seeds and grind them, but I cheat by just adding ground cumin to a dry non-stick skillet over medium heat and stirring continually (a wooden spatula is great for this!) until the powder darkens to a deep golden brown. It doesn't take very long...

3. In a large soup pot or dutch oven, sauté the onion in 2 tablespoons of olive oil until the pieces turn translucent. Add the garlic and stir until fragrant. Add the tomato paste and stir until it coats the onion/garlic mixture and slightly browns. Stir in the toasted cumin and harissa, stirring until fragrant and coating the ingredients. Add the chicken broth and (if necessary) deglaze the pot.

4. Add the chickpeas to the pot and quickly bring to a boil. Reduce heat to medium and simmer uncovered (stirring occasionally) for about an hour. (*You are really just trying to make the chickpeas tender, so if you are using canned chickpeas, or making this using an Instant Pot, you may adjust the cooking time accordingly).

5. Bread: A key ingredient in this dish is the bread. Traditionally, as a breakfast soup, stale bread from the day before is often used. However, I really liked making my own softly fried bread, as I feel like it added a lot of flavor. While the soup is simmering, cut a large French baguette into 1/2" slices, and then hand-tear those slices into smaller bite-sized pieces. Over medium heat, bring 3 tablespoons olive oil and 1 teaspoon Kosher salt to temperature in a non-stick skillet. Add the bread pieces to the skillet and stir until the bread has absorbed most of the oil and picked up a LIGHT crisp/toast (we are just trying to approximate the texture of stale bread). Repeat as necessary until all bread is toasted and (once cool) put the bread/croutons aside in a bowl.

6. When the chickpeas are tender, turn off the heat, add the lemon juice and additional salt/pepper (to taste).

7. Serve by placing a handful of the lightly fried bread pieces in the bottom of your bowl and ladling the broth and chickpeas over the top. Then, go crazy with your garnishes to suit your tastes!



General Thoughts: Although the recipe above seems big (and a little scary - i.e., toasting cumin, frying bread, etc.), it did not take a great deal of time to prepare it. Really! Even making my own harissa took me less than 10 minutes... All together (not counting soaking the chickpeas), I think everything could be prepped in about 30 minutes (then about an hour for the cooking, of course). So, while it is not super-quick or brainless, it is a recipe that will deliver quality (and exotic flavor) in exchange for minimum/medium effort.

*Pics 2 & 3 - Pictures from when I made it

The flavor of this soup was amazing! Albeit, some of it was derived from my chosen garnishes, but that's part of the adventure... The exotic and rich harissa and toasted cumin flavors, contrasted with the acidic and salty flavors of the lemon juice and olives, combined to impart the starchy bulk (i.e., the chickpeas and toasted bread) with palate pleasing yumminess in every single bite.

The bread, believe it or not, was a particular standout in this dish... The texture, after soaking in the broth for a few minutes, was perfect! Not too soft, but not really crispy, and full of flavor from the salt/olive oil combo used to lightly toast it. It was not unlike a good bowl of French onion soup, where a tasty piece of French bread (seasoned with some garlic salt and covered with the right cheese) can really bring the bowl together.

Potential Improvements? Since the recipe I printed for you above is my own take on other Lablabi recipes I've found, and written to suit my tastes and tendencies, it already incorporates any of the changes/modifications I would suggest.

Polling the Fam: I thoroughly enjoyed this soup, and I feel like it is one of the best I've made in this project so far! I will definitely be making it again. Becky, my sometimes-picky wife, was the big surprise... I thought she'd think this soup was "just okay," but she really liked it and went back for seconds! She thought the chickpeas were a little undercooked, but she made special mention of the bread and said she'd definitely eat it again. Hunter also really liked it, loving the garnishes and saying he thought the bread and lemon juice were both particularly important to the overall dish. He, likewise, said he'd like to eat it again. Fox, my pickiest eater, simply grunted and said, "I don't care for garbanzo beans." So, you can make of that what you will...

Verdict: Loved it! (5 stars)

Sunday Soup #36: West African Peanut Chicken Stew

Yes, yes, I know it is Thursday, but I really made this soup this past Sunday. I did! My friend Lisa can vouch for me... Don't tell anyone, but I have a secret other life where I work a full-time job and spend time with my family. In the future, I'll try not to let that interfere with my soup posts, I promise! Now, on to this week's soup...

I normally find and make yummy-looking soup recipes from all over the Web, but sometimes I am privileged to be able to highlight a recipe received directly from my friends and readers (under the condition that I can be honest about it, of course)... That is the case this week! I am happy to have received this recipe from my friend Jennifer Favour, who said it is a favorite in her family. It sounded delicious, but did it deliver...?

This recipe came from: My friend, Jennifer. Because this is a homemade family favorite, rather than an Internet find, here's the full recipe for your enjoyment:

RECIPE:
3 tbsp butter
2 onions (minced)
1 tbsp garlic (minced)
1 red pepper (diced)
1/2 green pepper (diced)
6 cups chicken stock
1-15oz can tomato puree
2 tsp black pepper
1 tsp crushed red pepper
1/2 cup rice
1 lb cooked chicken (diced)
1/2 cup peanut butter
Salt to taste

Melt the butter in a large pot over low heat. Increase heat and add the onions, sautéing until transparent. Add the garlic and sauté another two minutes. Add the red and green pepper and sauté another five minutes. Add the chicken stock, tomato puree, black pepper, and crushed red pepper. Bring to a boil and add the rice, stirring often. When the rice is cooked, add the peanut butter and mix. Add the diced chicken and salt to taste. Serve.

My Variations from Recipe as Written: I doubled the recipe, but followed it quite closely, so that I was sure I did it justice.

General Thoughts: I was drawn to this recipe from the start because it sounded exotic and promised some flavors I haven't used in this project before. As an added bonus, it was super easy to make, counting on a simple list of quality ingredients and a minimum of prep (down with tedious chopping!).

How a soup smells is often a good harbinger of how it will taste, and this soup smelled terrific as soon as I began sautéing the onion and garlic. Then, once the liquid was added, it took on a deep, rich red/orange color. Off to a great start!!

*Pics 1 & 2 - Pictures from when I made it

This soup was all about the flavor, and the peanut butter was king; it made the soup rich, creamy, and delightfully unique. I thought the amount of peanut butter was pretty right on (although I definitely could have tolerated more); however, Jayson thought it needed more peanut taste, whereas Hunter thought it needed less, so it is clearly subjective.

Like the peanut butter, the level of spice was also the subject of comments. Jennifer told me that, in her family, her husband enjoys the recipe at "full strength" (2 tsp of black pepper and 1 tsp of crushed red pepper), but she more often likes it with half the spice. As I was preparing the soup, right off the bat, Lisa said, "Wow, that is WAY too much black pepper!" (*But she ultimately agreed it was probably the right amount.) And, the full dose of spice was just a touch too much for Jayson to truly enjoy. But then, Hunter said it could have stood to be spicier.

The lesson: Poll your audience before deciding to increase or cut back back on the PB & P(epper)!

Polling the Fam: Overall, I really liked this one and would love to try it with a few squirts of Sriracha. I also think I might swap out the rice for some quartered new potatoes next time. And, there will DEFINITELY be a next time! Hunter commented that it would be a perfect soup for when he is sick, and he described the sourdough bread I served with it as "vital."  Fox (whose palate is really opening up) said he liked it, and the peanut butter was a "nice surprise." Jayson thought it was good, if just a bit too spicy, and said he thought the peanut taste was not as strong the peanut smell. Lisa said it was really, really good and easy to make. She added that it left her mouth tingling, and the bread was great to cut the spice. And, finally, Andrew described it as "pretty good with a good spice level."

Verdict: Liked it. (4 stars) Thanks, Jennifer!!

Sunday Soup #22: White Bean and Bacon Soup

This post is going to be a little different because, although the core of the recipe and inspiration came from the site below, Lisa and I made a lot of changes, including the cooking methods, so I'll reprint our recipe in full here (which is not usual for my entries, but is needed in this case).

This recipe came from: http://www.thekitchn.com/recipe-white-bean-amp-bacon-soup-recipes-from-the-kitchn-214866

*Pic 1 - http://www.thekitchn.com/recipe-white-bean-amp-bacon-soup-recipes-from-the-kitchn-214866

My Variations from Recipe as Written: As I said, there were quite a few. Here was our ingredient list:

-1 pound dried small white beans 

-1 ham hock with bone, with a good bit of ham attached
-8 cups chicken broth
-7 slices bacon, diced
-1 tbsp maple syrup
-1 onion, diced
-1 red pepper, diced
-3 carrots, peeled and diced
-3 celery stalks, diced
-4 cloves garlic, minced
-Salt and pepper, to taste
-3 ounces ham, diced (about 1/2 cup)
-4 stems thyme
-1/2 lemon, zested and juiced
-Fresh parsley, chopped (I used the partially dried, pre-chopped parsley from the produce aisle)

And here's what we did with it:

1. We had to soak the beans before we got started... You can cover them with water, add salt, and soak overnight, or you can use a pressure cooker (like we did) and flash soak them. We used an Instant Pot (which is a glorious invention for soup lovers, btw), poured in the beans, added two quarts of water, added a tablespoon of kosher salt, and fired it up. We flash soaked by setting the Instant Pot for "High Pressure," allowing it to reach pressure, cooking for three minutes there, and then allowing the pressure to bleed off naturally.

2. While the beans are flash soaking... In a large skillet, crisp the diced bacon.  Once the bacon starts to crisp and the fat is starting to render out, pour in the maple syrup and continue to cook until the bacon is nearly done.

3. Push the bacon to the side in the pan and add the diced onion, pepper, carrot, celery, and garlic. Saute the veggies in the bacon fat until they are well-coated and just starting to soften.

4. When the beans are finished, remove them from the cooker, drain, and rinse, and then add the beans back to the pot.

5. Add the ham hock, chicken broth, bacon and sauteed veggie mixture (with whatever drippings are left in the pan), extra ham, stems of thyme, and about 1/2 tbsp of salt and 1/2 tbsp of pepper to the pressure cooker pot. We then just used the Instant Pot's "Soup" setting (with the touch of a single button!). On that setting, the pot comes to high pressure and cooks for 30 minutes. Once finished, allow it to release the pressure naturally (not via the valve).

6. Once at normal pressure, open the pot, cut the excess ham off the bone and remove the bone (and any gristle) from the soup.

7. Ladle out three big scoops of the soup (draining the broth from each ladle to focus on the beans) and puree that portion in the Vitamix.  Add the pureed mixture back to the soup and stir. (The idea here is to add some creaminess to the soup via the pureed beans.)

8. Add the lemon zest, lemon juice, and parsley, stir and it is ready to EAT!

General Thoughts: I was pretty nervous about this one because we made so many alterations, not the least of which was using the pressure cooker to both soak the beans and cook the soup. But, it turned out GREAT!

*Pics 2 & 3 - Pictures from when we made it

Although the prep sounds a little cumbersome, it was actually fairly easy and straightforward. A little bit of dicing, some sauteing, flash soaking the beans, and that was about it for the prep work. But, for such little trouble, it was a big payoff.

The soup was so flavorful, hearty, and the perfect thing for a chilly winter night. The beans, ham, and veggies were all tender, the level of seasoning seemed just right, and everyone pushed away from the table satisfied.  It was the perfect mix of warm and savory, and with some scones to dip, it definitely hit the spot!

Polling the Fam: For me, it was one of my favorites I've made so far, and I'd definitely make it again following our same recipe above. Lisa really liked it, and said she couldn't even think of any obvious way to tweak or change it to make it any better. Becky liked it, Hunter liked it, Jayson liked it... It was a hit all around and left everyone full and happy. :-)

Verdict: Loved it! (5 stars)