Recipes From Our Readers: Winter White Bean Soup | The American Spectator | USA News and Politics
Recipes From Our Readers: Winter White Bean Soup
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In our just-released winter magazine, we published the results of a survey about how our subscribers dealt with the trials of the last year. This included questions on how you spent your newfound time at home thanks to the coronavirus lockdowns. Many of you cooked and baked to cope and to spend time with your family and friends.

We asked for recipes that you enjoyed, and you were very generous in sharing them. We had space for only a few in print, but we will share more here on the blog each Friday.

Send your food and drink recipes to editor@spectator.org — and let us know what you think of any that you try out!

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White Bean Soup

1 lb white beans
2 large onions, diced small
4-5 small red or Yukon gold potatoes, diced small
Butter
Olive oil
1 lb beef smoked sausage
1 can whole kernel corn
Garlic: lots
Worcestershire sauce
Cumin: generous amount
Tones Beef Soup Base (beef bouillon will also work, and so will beef or chicken broth)

It’s best to degasify the beans. Soak overnight in lots of water. Rinse and add water again. Bring to a boil and simmer a couple of hours. Drain and rinse. Do this a couple more times.

In a large Dutch oven, sauté onions in as much butter and or oil as you think you need. When the onions are soft and translucent, add as much crushed or minced garlic as you can stand, and when you think you have enough add a little more. Slice the sausage into 1-inch pieces and add to the onions. Cover and cook on low heat until everything is warm. This is a good time to add cumin. You decide how much. I like a lot. You can also add it later with the sauce — maybe a couple tablespoons. 

The beans should be well cooked by now. Add enough water to make them soupy and add the Tones or bouillon. Check the label for how much water to add. Bring everything to a low boil and add the diced potatoes and the corn. 

The Tones should provide enough salt, but you can add to taste. Also, if you wish, some red pepper and or hot sauce is good. Simmer it all until the potatoes are soft. 

We usually double this recipe and eat it for several days. I think I recorded this correctly, but I’ve been cooking it for maybe 20 years and I may have forgotten some steps.     

A couple of cooking tips:

It’s best on the second day as with most soups and stews. 

If a small amount of onions is good, a large amount is better.

If you think you have enough garlic, add more. There is rarely enough garlic. I never allow my wife to watch me add the garlic. If she sees me she says it’s too much, if she doesn’t, she thinks it tastes great. Since I do most of the cooking at my house, I get to make the decisions, but I sometimes make them in secret. 

– Rick Fox

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