0:03
we really like our veggies.
0:05
We like an array of all kinds of vegetables,
0:09
from okra, to beets, to tomatoes, to potatoes.
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Every vegetable you can think of, corn,
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we love it down here.
0:19
And, um, we also love our vegetable in our soup recipes too.
0:28
So that's what I'm gonna share with y'all today.
0:30
If you are a lover of butter beans, which I am,
0:35
I love a bowl of butter beans with a scoop of rice on top.
0:42
with you how we put together a butter bean soup.
0:48
Sounds good, Doesn't it?
0:52
And the rain out there and, Ooh, it's just
0:55
I know it's hot as blue glazes outside, but it looks
1:00
like it would be chilly outside and soup is so
1:04
good when you get that first hint of cool weather.
1:07
So I'm gonna start dicing up one large onion.
1:16
And to me, this onion was not so large.
1:19
Uh oh, something's ready in the oven.
1:22
- [Joan] Sorry about that.
1:24
- So I had another piece that I had cut off of.
1:28
So I've got that out too.
1:30
So I'm gonna use about this much onion.
1:37
I don't know why that onion's so small.
1:39
I think I bought a bag that had, just smaller onions in it.
1:46
'Cause I don't think I hand picked those.
1:55
Okay, and I just cut 'em in two and then,
2:00
this one's a short onion.
2:10
And, it doesn't matter really the size of our onion
2:14
because I'm gonna use the immersion. Immersion fire.
2:21
Am I saying that correct Joan?
2:25
- [Joan] Yes. Immersion.
2:28
Yeah. You know that thing Theresa.
2:33
So that's one large onion
2:38
in my world. In everybody else's world
2:43
it would be one and a half large onions.
2:48
I've got about a cup of sliced fresh carrots.
2:52
That's gonna go in, and about a half a cup of celery.
3:00
So that's gonna go in,
3:01
and we are just gonna saute these until they're tender.
3:11
And I put a little olive oil
3:15
and you can't have butter beans without a little ham.
3:21
So this ham, packaged this way,
3:25
is just perfect for our suit.
3:28
Now I'm not going to use the wait, what is it called again?
3:34
- Immersion. Immersion. I got aversion to Immersion.
3:41
So I'll put those in very last thing because I
3:45
want our meat to be in big bites, bigger bites.
3:51
And you can actually buy this in different sizes.
3:53
It comes in a bigger cube
3:55
and then it comes in the smaller cube like this one.
4:01
lover, help you make a quick ham and cheese omelet.
4:09
And we've got five cups of chicken stock here.
4:16
After we get everything sauteed off
4:21
We're gonna put our chicken stock in there, five cups
4:25
and then we're gonna add our butter beans.
4:28
And I'm using the fresh frozen butter beans.
4:38
It's hard for me to tell the difference
4:42
between a fresh one and these fresh frozen
4:45
because their freezing methods today are so quick.
4:49
They get to it so quick.
4:51
It doesn't have time to lose its flavor
4:57
Max, where you going buddy?
5:02
But they are just delicious.
5:06
We're having butter bean soup,
5:09
so far, the recipe has not called for one drop of butter.
5:17
Well, butter beans have to have butter.
5:21
While nobody's looking,
5:23
I'm going slip in a tablespoon of butter
5:27
for these butter beans.
5:32
Still got a few more minutes.
5:44
Little salt, little black pepper.
5:47
And then after it's done, I will taste it
5:50
and correct the seasonings at the end.
5:56
Okay, these are getting nice
5:58
and soft, and now I'm gonna pour our butter beans in.
6:03
And this is one ounce shy of a pound. 15 ounce packages.
6:17
I'm just gonna give those a little stir in there.
6:22
Give it a minute, soak up some of those flavors.
6:31
Okay, now I've got my five cups of chicken stock
6:38
that I'm gonna pour over them,
6:49
and I'm gonna cook this for about 20 minutes.
6:57
Look, it already looks good.
7:05
Right now, while that is cooking
7:06
I'm gonna come over here and take my saute pan
7:14
and give it a little squirt of oil, olive oil.
7:20
And then I'm gonna put our cubed up ham.
7:25
Thank you, our cubed up ham.
7:28
I'm gonna throw it in the pot
7:30
and we are just gonna cook this
7:31
until it's kind of getting brown on the edges.
7:35
Not long, but won't take more than five minutes.
7:45
We'll brown that up while this is cooking
7:50
and then we'll do the last steps to our butter bean soup.
7:59
We're at the tail end of our butter bean soup, y'all.
8:03
And this is strictly gonna be your taste.
8:10
When I tell you to puree it,
8:13
I still like a little a body to mine.
8:20
I don't want to get it where it's like a soda.
8:24
You know, so you do that according
8:36
Okay, I'm gonna try that.
8:39
And see if that's about the place I want it
8:47
I think I'm going to change spoons.
8:53
Get this big one right here.
9:00
So, last but not least, I'm gonna add one cup of warm milk.
9:09
And the only reason I'm warming it is
9:11
so it won't get our soup cold.
9:19
And we wanna make sure that's well incorporated.
9:24
Now, if you have half and half
9:26
or heavy cream that you'd kinda like to get rid of,
9:29
that would be fine instead of just regular milk.
9:36
And I've got my ham and you can see it was just
9:41
starting to brown around the edges.
9:46
So we're gonna pour that in and supper's ready.
10:01
- I would actually like maybe a little more ham
10:07
next time I make it.
10:10
I'm gonna remember that.
10:14
So I'm gonna give it a little taste
10:18
and see if I need to adjust the seasonings in any way.
10:28
It's not beat to like, you
10:31
think of a cream soup.
10:34
Still got some body to it.
10:40
And you definitely don't wanna puree this before you add,
10:46
after you add your meat,
10:48
because the meat's already in small bites,
10:50
so you wanna keep it where you can see it and taste it.
11:00
I probably need to add some ice to this
11:04
it's gonna take my skin of my tongue off.
11:28
Love me a butter bean.
11:36
And everybody's gonna have to eat some,
11:41
for y'all to be able to stand each other.
11:45
Gas like no other (laughter)
11:48
- [Joan] But worth every bite.
11:49
- Worth every bite honey.
11:52
You just got to make sure,
11:53
- [Joan] Great fiber for ya.
11:55
- Right. Great, great fiber.
12:04
- [Joan] Did it need more seasoning?
12:10
- I was gonna say, I definitely wanna add some more pepper
12:15
to it, since this is really an adult soup,
12:21
and a little bit more salt,
12:27
but you don't wanna assume that it's gonna need that
12:32
until you have it all put together.
12:36
Cause it'd be a shame to get it too salty.
12:40
- [Joan] And everybody likes their salt levels different.
12:43
- I know, you can't please everybody.
12:46
So let them do their own.
12:59
In fact, I think it could stand some more salt
13:02
but I'm gonna let everybody else do their own salt.
13:06
add whatever flavoring, you know, really flips your switch.
13:11
Hot sauce or whatever, whatever floats your boat.
13:18
So, look this little bacon grease where I cooked some bacon.
13:26
Nothing like a little bacon grease to kick it up.
13:35
I don't even think there was any butter in this soup.
13:38
- [Joan] You put a little bit.
13:39
- I did? Where did I put it?
13:40
- [Joan] One tablespoon.
13:42
You don't even remember.
13:43
It's such a natural habit for her.
13:48
- Oh, when I was cooking the butter beans maybe.
13:50
Yeah. Cause butter beans need butter.
13:53
They told me, they spoke to me.
13:56
- [Joan] That was nice of them.
13:59
- Where's my butter?
14:06
Soup weather is fast approaching us.
