Andrew Zimmern's Simple Bean Soup
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- čas přidán 10. 05. 2023
- This soup is delicious any time of year. Give me a couple of minutes, and I'll make you a rock star.
Beans and other pulses are one of the most nutrient-dense foods. On average, 100 calories of beans packs about 7 grams of protein (compared to 2 grams for rice or corn tortillas) and 7 grams of dietary fiber, which is two to three times that of whole grains. Beans have no cholesterol, are low in fat and are rich in micronutrients such as iron and potassium and B vitamins like folate.
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When I was a kid in junior high our cafeteria sold a delicious bean soup for 10 cents a bowl. A big square of cornbread cost 5 cents and milk cost 10 cents. Yes you could eat lunch for a quarter.
Was this during the Mesozoic era?
Now it’s free. The government pays for lunches now.
It was free, the cafeteria lady was making extra on the side.
Damn, that sounds like we need those meals available to youth now instead of the garbage they serve
@@tommyjoestallings855 School districts get money from property taxes and lottery. Kids should not have to pay for meals at school. no matter what their parents' financial situation is.
I love bean soup.
Bean soup is great for winter. Filling, and it warms you up on a cold day.
I make mine in a slow cooker as a so-called "dump meal."
I dump in about half a bag of 15-beans mix, seasonings, chopped onions, seasoning ham, and chicken broth. I put everything in the slow cooker in the morning, set the cooker on low, and head out to work. Then I get to come home to a heavenly aroma and a delicious supper.
andrew, the house smelled of tarragon and herbs de provence. divine. the soup is perfection. thank you for teaching and sharing it.
Andrew, I don't where to start. I've tried many of your recipies and heard of your life story!! Nothing but respect, brother. Thanks for who you are and what you do
I echo your sentiments
Love you, Andrew! I have been watching you cooking and traveling over the years. Thanks!
So good to see you again. Everything you make is great Andrew. Stay young, stay positive and let's see more of you on CZcams. Shout out from the "clan" in New York.
Let the soup zimmer!!
Grew up in Saginaw, MI with the neon Michigan Navy Bean Rabbit jetting across the skyline. Hearty, filling and oh so good! Thank you for sharing something so simple, economical and good for you 😊
Don't neglect the: Carlson-Arbogast Farm, Howard City, MI
They have every kind of Michigan bean you could want, and a LOT cheaper than retail!
Andrew, you are an inspiration, truly a positive influence and thank you for sharing some of your knowledge!
I love making soup. Even now that I live in Florida still make it. I’ve never saw a recipe with wine and soup but I’m gonna give it a try. Thanks for sharing.
My German neighbor always put Sherry in her soup. She even did it with some Campbell’s soups from a can! Hilarious! It was Delicious!
I'm absolutely making this simple, rustic soup soon. Can't believe u just discovered Mr Zimmern has a CZcams channel.
Chef. This looks really delicious. My mouth is watering. Yumm!!!!
So amazing. Making this over our rainy weekend. Grilled bread, good book, slow jazz and a cozy blanket. Perfect!! I could just eat that beautiful soup all weekend..Thanks.
I had no idea you had your own CZcams channel!! I have loved your shows on the Travel Channel and watched religiously. Glad I found you here ❤
Thanks you Andrew🙏
Another easy yummy soup recipe👌
From bugs to beans....will be making this 🤣Well, I DiD make this phenomenal soup, but I used Greek Gigante beans. These beans are super meaty and took about 5 hours to cook, even after soaking. The resulting soup is like a bean stew, the carrot/celery almost melted, the seasonings are delicious complement, just perfect recipe. Thank You Andrew Zimmern!!
Pretty much the recipe that I learned from Claire’s Corner Copia in New Haven, CT except she uses a vegetable stock and cooks the beans separately for a bit. I’ve been making it for decades, and I never get tired of it, especially on cold rainy days. It’s best with crusty homemade bread, but it’s delicious by itself as well.
I’ve used mirin in place of white wine when that’s all I had in my pantry, and I’ve also added a tablespoon of tomato paste before the alcohol and cooked it until it turns brick red to change it up a bit. I use leeks when I have them, as I prefer them to onion, but that’s just personal preference.
Thanks for the reminder I should make this soup soon.
Looks awesome! One of my family's favorites is Mary Lawton Portuguese bean stew with chorizo . Highly recommended for bean soup lovers.
Still watching your bizarre food destinations erc. Love cooking from around the world.
Simple, wonderful recipe, Chef. I think the use of the poultry stock, rich in schmaltz (and with the olive oil), is the key here! Going to have to try!
Wish there was an accompanying printable recipe
Write it down. It’s like 10 ingredients and 3 steps, two of which are turning a knob.
Looks so good! Can't wait to make this!
Yes! I love bean dishes
Looks amazing!
How do you make this look so delicious. I always enjoyed watching you eat and love food.
Made this tonight, it was incredible! Thank you
He looks wonderful 😊
Okay, it's on the menu for this week! Thanks for sharing that!
Yum.
Just making this now but cooked some lean lardons first and instead of chilli flakes ( I use them a lot and had ran out ) 😂 I used Aleppo pepper- DELICIOUS thank you for your video 😊
thanks for another great video , Andrew!!
I've eaten ham & bean soup since I was a kid. It was a staple come fall, and throughout winter. Mmmm.
I just helped a buddy slaughter some home-grown hogs. As we cut 'em up, the hocks came off and went on the smoker, for ALL DAY. Vacuum-sealed 'em and straight into my freezer cause nobody else wanted 'em, or even MADE bean soup. I've been enjoying a pot of bean soup every week now, and there's one on the simmer right now. I just leave it on the burner all day. The hocks break down, the ham falls off into the soup and then you just lift the bones out. HOT, tasty, filling and mmm, what a BLESSING.
Looks delicious
I had no idea you had a CZcams! I would always watch your tv show with my dad as a kid. Glad to have found you here :)
Looks great, thanks!
Looks delicious 😋
I'm enjoying the sound track in the background.
I love bean soups and chilis, with or without meats, in them.
I am gowing pumpkins and plan to cook some bean soup with them.💖
Looks great, but I'd love to know the quantities of all the other vegetables and spices...
Soup looks good, so do you!
Awesome!
Holy shiz! Your face is taking me back to the days when tv was better. Subscribed! 🤘
Where’s the recipe ?
Looks so gooooooooooooood!
that looks really delicious!
Hi stranger! Good to see you in front of camera again. Lovely soup.
On food network Andrew visited Cyprus doing his food tour .
He tried a village desert made of anari cheese topped with crushed nuts coated in a sweet carob syrup .
To my amazement he then proclaimed this was the best thing he's eaten in his whole entire life .
I mean I would be biased but I live in Cyprus so I know what he's talking about .
More like this please...subscribed.
Made me so hungry!
Love what you do my friend. I sub'd ! Great man. Great food. Fantastic music ~ Don't ever stop. Mmmmm !
I never thought about beans soup.🇧🇿
This is exactly what I want.
I love soup, all the time. Add wakami sea weed and celery leaves & a stick. If anybody have tryed a pressure cooker. Look for Swiss made version, you use 5 x less gas, and it continued to cook stove off 19-15 m.
Looks good, thanks. But where ios the recipe?
Tonight’s dinner. Delicious!
It looks to me like a version of the famous Portuguese beans' sup 😋
Yum
I miss this guy's tv show!
Yum yum yum
Yes I definitely prefer chicken stock, more flavour
💙💙💙
Yummy Mr. Bizarre Food's 😂❤❤❤
Written recipes please?
😋
Not too far off the Tuscan version, except certainly the wine. I’d add a slice of bread to that to thicken, but that’s fantastic I make white bean soup 8 months of the year, except summer.
❤
Omg you changed awesome
Boss beard 🤘😎👍
3:36 the andrew simmer show. You are right - this is a simple dish. I'm all for the vegan recipes - bring it on! Let's get simple and bizarre with vegan food - how far or close can we go with it?!
Good afternoon from the Great State of Texas. Your bean soup looks really good. What do you serve with your beans?
What brand of seasoned salt do you use? What is in it? I just put salt pepper and the tarragon
please tell where did you get that sweet olive oil bottle?
You lost a lot of weight Andrew!! Looking younger than in your earlier years. Congrats 🎊🎈🍾 The soup looks fabulous 👩🏻🍳
What brand of olive oil do you use Andrew?
Where did the apron you're wearing come from Andrew?
Sometimes I battel to get hold of celery, what can I replace it with, green apple? Love your show
Love your beard 🐻
please sir... define really good olive oil. brand names please
Hey Mr. Andrew Zimmern, this wonderful looking recipe starts off with a “really good olive oil”!! What I was wondering is what do you consider a “really good olive oil”?? Like maybe name brand or other description[S]??
Thanks for your help!! Now back to this video!!
And so-long from Casey ILLINOIS, Home of the “World’s Biggest Golf Tee”!! Google it sometime!! Byeeeeeee!!
I'd like to see your recipe for Oatmeal 😜
Soak beans overnight or 24 hrs? Said both
Heavy pot with heavy lid. 250° oven. Unsoaked beans cooked perfectly even and creamy in approx 75 minutes.
That was 4 whole chopped onions?
Add a Serrano pepper Andrew
Link to recipes plz
Could you please give me your recipe to the simple beansuit
Hi, I'm a cooking dunce, about how many carrots and celery did you use? I can eyeball the other stuff, please let me know thank you!
Is there a recipe I can follow…. I know u say it all in the video but I like printed stuff
Has to have a smoked ham hock
Thanks. Love this. Can we use canned beans for this recipe?
Nice soup but you forgot freshly ground Parmesan cheese on top.
I would use some bacon or smoked pork belly to add some more depth!
I don't care what it's been! I want to know what it is now!
how is that four onions
If you work, just make them in pressure electric pot. In 45 minutes will be ready with out wasting time.
I am always amazed that people cook vegetables for more than 30 minutes. After 30 minutes of simmering, all the vitamins and minerals are cooked out and the vegetables are mush. Cooking carrots and celery for an hour is mush. Better strategy is to Cook the beans ALONE FIRST. Cook the vegetables in a separate pot. Add the ready to eat beans. Add some precooked corkscrew pastas. Cook ten minutes to let the flavors blend. Serve.
Are you the same AZ from Typical Mary Ellen?
How many carrots? How many celery stalks? Where is the recipe?
Shouldn't the garlic and the seasoning be added earlier, with the onions?
I'd put a lid on that.
Looks like a stew minus the meat.