It’s been snowing a lot in Chicago lately. A little too much, if you’d ask me. Take 18 hours of snowfall and then throw in some below zero temperatures, then you’ve got Chicago 2014. While hundreds of people were stocking up at the major grocery stores the last two days, I’ve been staying in, keeping warm, and thinking about what to cook. My shelves are stocked with the stuff you need to make it through these types of days.
Grocery Gal came to fruition because I love food, entertaining and a good deal; but that really just boils down to loving to cook. Besides relaxing me, it’s a way I express gratitude to those I love. While I should be cleaning my office, folding laundry, or starting to prepare my taxes, I instead I look in the fridge to see what I can make for a nice Sunday brunch. Since there’s always eggs in the house (thank you Amish Farmers), I decided to take a twist on our normal Sunday egg taco breakfast and whip up a frittatta. I had some frozen spinach, feta cheese and orange peppers. Every good cook always has onions, garlic and potatoes on hand, so I sliced those up, sauteed with some organic Greek olive oil (thank you Fresh Farms) and assembled a little frittatta. Seven eggs and 25 minutes in the oven later, breakfast was ready to go for my family!
While that was baking, I started what I set out to cook that morning: Bean Soup with Smoked Meat. Perfect stick to your bones type of meal for a cold day like today. There should be a fancier name for this, but I don’t have one. It’s a staple at my house, and others, too. Why others? Because my husband is a vegetarian and I have no clue how to make a small pot of soup. That helped bring about Soup Fairy™. Instead of me eating the same soup over and over again, I share it with friends. They bring me back their empty jars, and I refill them. It’s win win. And it makes me the Soup Fairy™.
As a good first-generation European American, I reuse glass jars and cook with smoked meat. There are many different types out there (glass jars and smoked meat); my main protein in soups is smoked ribs. You can find smoked ribs at almost any good European deli, and a half a slab is a good amount for 1 pot of soup. My favorite smoked ribs comes from Bende, a Hungarian distributor out in Vernon Hills that has the best smoked meat selection in the midwest. Grocery Gal will be visiting Bende in the near future, but in the meantime, if you see Bende products at your local grocery, try the smoked ribs for soup, or the smoked tenderloin as a snack. Delis often have their own smoke ribs, like at Montrose Deli and Amish Farmers, so find a slab and give this recipe a try.
My dad brought me a slab of ribs from Bende as my Christmas gift. Yes, we’re that serious about our smoked meats. It was time to break out my Christmas gift, and have me share it with you.
Bean Soup with Smoked Meat
- 1-2 lbs dried beans (I prefer navy beans or other small beans)
- 1-2 T olive oil
- 1 large onion, finely chopped
- 2-3 ribs celery, finely chopped
- 2-3 carrots, finely chopped
- 1 bay leaf
- 3 bullion cubes (I prefer Winiary Vegetable Buillion or 3 T Vegeta Natur)
- 1/2-1 slab smoked ribs, rinsed and cut into smaller pieces (2-3 ribs per piece)
- Fresh ground pepper
Prepare beans per bag instructions. Be sure to drain the soaking water and rinse off before adding to soup. That helps eliminate getting gas from the beans!
In a large stock pot, heat the olive oil, and saute the onion, celery and carrots until clear, about 5 minutes.
Add the beans and mix together. Add the bay leaf and bullion, stir it in to have it mix with the vegetables for a bit. Add enough water to the soup to that it covers the bean by an additional 1 inch or so. Add the ribs. Grind some pepper into the soup. You won’t need any salt, because the ribs that. Slowly cook the soup for 1-2 hours, until the beans are soft and the rib meat easily tears from the bone.
Remove the ribs from the soup and set aside to cool. Get a hand blender and zap the soup for 15-30 seconds. This will chop up the beans and vegetables, making the soup thicker. If you like thicker soups, blend it longer, if not, blend it less.
Once the meat has cooled off, separate the meat from the bones and the fat. Do this by hand. There’s something about naturally torn meat that takes a million times better than sliced. I don’t know what it is, but trust me. Add it to the soup, remove the bay leaf, and enjoy. If it’s too much, pour into glass jars and freeze for yourself and your friends. Maybe you can be a Soup Fairy™, too