ISO: ISO: magnolia in Chicago, I made a pot of your Dad's Dallas Cowboy Bean Soup (recipe inside).

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michael-in-phoenix

Well-known member
It's exactly as advertised: very tasty and gets better each day.

I served it last night with some House Bread and the family dined happily.

I made a few changes, only because of what I had on hand, and I added some chopped fresh baby spinach at the end. I used jalapeno chicken sausage from TJ's instead of ham and a little extra garlic, 'cause that's how we roll. I served with a bottle of rice vinegar handy for anyone who wants a splash (me).

Thanks! And make sure to thank Dad for me.

RAY’S DALLAS COWBOY BEAN SOUP*

1 LB. DRIED WHITE PEA BEANS, SMALLEST SIZE

3 QTS. WATER

1/4 LB. BACON

1 LARGE ONION

1 CARROT

2 CUPS CELERY

1/2 SMALL GREEN PEPPER

1- 1/2 CLOVES GARLIC

1/2 LB. HAM, DICED

1/2 TSP. TABASCO

1 TSP. LAWRY’S SEASONED SALT

1/2 CUP TOMATO KETCHUP

1 TBS. SUGAR

1 TBS. FRESH PARSLEY, CHOPPED

1-1/2 TSP. SALT

1/2 TSP. PAPRIKA

SOAK BEANS OVERNIGHT.

DICE BACON. SAUTE IN SOUP POT 5 MINUTES (LOW HEAT).

PEEL AND CHOP ONION AND CARROT. CHOP CELERY, GREEN PEPPER, AND GARLIC VERY FINE. ADD TO BACON AND COOK UNTIL WILTED. ADD WATER, BEANS, HAM, TABASCO, SEASONED SALT, KETCHUP, SUGAR, PARSLEY, SALT, AND PAPRIKA. BRING TO BOIL AND SIMMER COVERED FOR 2 ½ - 3 HOURS (OR UNTIL BEANS ARE TENDER.) CORRECT SEASONINGS.

*At the bottom of the recipe, which I add here, Dad wrote: “EAT IT!”

This is a GREAT soup . . . hearty, slightly spicy, and a soup that gets better and better each day! Well worth the time and effort. I try to make it once a year.

Enjoy!!

 
I'm trying to imagine 2 cups of celery and ketchup. Does it taste kinda like baked beans?

 
I made it a couple of weeks ago and it was tasty. It doesn't taste anything like baked beans.

Mine was kind of brothy and delicious, and it's already gone out of the freezer. I have lots of individual servings of different soups in the freezer, and this is the one I kept pulling out to eat. I loved mine with ham, and I've been waiting to make it again... but Michael's sausage idea has given me hope. smileys/smile.gif

 
It is slightly sweet, but not like baked beans. The 2 cups of celery disappear into...

...the broth, as the recipe instructs to chop very fine. I put the celery, garlic and green pepper into my food processor and pulsed until it was finely minced.

The small beans did take 3-hours-plus to get tender. This, after soaking them overnight. They were not old and stale either. I had never used the little ones before, but I liked their slightly firm texture in the finished product.

Oh, and a little splash of rice vinegar (unseasoned) cut the sweetness back. My family liked it a little sweet. I used the vinegar and got what I needed.

Michael

 
Michael, you did a much better job of following the directions than I did!

I omitted the green peppers, because, well... me hates them. I didn't dice my carrot and celery very fine, and I think I added more carrot. Plus, I used canned cannellini beans cause that's what was in the pantry. I did really like the flavors added by the paprika and tobasco though. The tobasco was very prominent the first day, but mellowed quite a bit over time. I might even add more next time.

 
I left the onions and carrots in a medium dice. The celery, garlic and green pepper...

...were finely minced. The green pepper dissolved into the soup as well. I found it provided a background flavor, and not a pronounced green pepper flavor. After all, the recipe calls for 1/2 of a small green pepper into a pound of dried beans and 3 quarts of water.

I understand your aversion to green peppers. My Dad ate them everyday in college because he had a friend who worked in the school cafeteria. They always had leftover stuffed green peppers, and my Dad couldn't afford all the food he needed. His friend knew this, so he gave my Dad a couple of stuffed peppers every afternoon after lunch was finished. My Dad wouldn't eat them again for the rest of his life! He was SICK of them.

Michael

 
Michael and Carianna . . .

Thanks for the kudos on the Dallas Cowboy Bean Soup . . . I am sure that my Dad would be thrilled to hear you like it. Not that he made it up, but it was one of his signature weekend dishes!

It's a very forgiving recipe, adapatable to a myriad of changes, I am sure. And, as the recipe says, it does get better, with deeper flavors day by day.

I haven't made it yet this year. Waiting for the opportune time which now that winter is winding down should be soon! So far this winter I have made a new soup recipe each week. So have been keepers and some duds. I've made Lentil, cabbage, pea, roasted tomato, mushroom, black bean (total dud - turns out I can't tolerate cumin which was the primary spice), and roasted potato and leek. The tomato, mushroom, and potato soups were total gems. Every day I would finish lunch and practically swoon. Maybe it's time to Dad's soup!

Thanks for the feedback.

Magnolia

 
Magnolia, can you share your favorite soup discovery recipes? Tomato, mushroom & potato?

 
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