My grandfather used to make a soup very similar to this one. I think it was the only dish he ever cooked, grandma made everything else!
But that’s why grandpa’s soup was always really special. He never wrote down the ingredients or instructions for it, so unfortunately I haven’t been able to make it myself. I have to say though, this bean soup from Chef Buck is so awesome that it always makes me think of grandpa. Thank you so much for this recipe, Chef Buck!
Ingredients
2 15oz cans cannellini beans
1 15oz can black beans
2 medium sized onions chopped
4-5 cloves garlic finely chopped
some leftover sausage or ham (cooked)
32 oz broth (or ½ water ½ broth)
a little half and half, if you want
1 tsp chipotle powder (or use some other kinda heat)
salt and pepper to taste
chopped parsley, if you want
Instructions:
Heat 1 to 2 Tbsp of oil in a soup pot.
Add the onion and garlic and saute for several minutes.
If you’ve got fresh chili or jalapeno peppers, dice and add a little of that, too…if you want.
Add seasoning. I use salt, pepper, and chipotle powder in this recipe. Chipotle is awesome in bean soup. It adds great flavor and a little heat. Don’t have chipotle powder? Add chili powder or chili/garlic paste instead, or anything you like, soup is all about improvising.
Cook the spices and onions together for a few minutes and then add broth (meat or veggie broth, whatever, dude).
Toss in a bay leaf and bring the pot to a bubble.
Add in beans. I like to use a mix of cannellini and black beans.
If you have some sausage or ham on hand, chop and toss a little into the soup.
Reduce the heat down to a low simmer, cover and let cook 30-45 minutes.
After simmering, remove the bay leaf.
Use a hand blender to blend the soup to desired consistency.
I like to add a little half and half for added creaminess; not a lot, just a little does the trick, around ½ a cup.
Turn off the heat and stir in a little chopped parsley or cilantro, and that’s it!
If you can make it a day ahead, all the better; soup only gets tastier with time!
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Quick tip: Make enough for leftovers – this soup only gets better after a day in the fridge!
Recipe and image courtesy of YouTube and Chef Buck – check out his great how-to video!