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The Buckhorn Exchange is one of Denver’s historic restaurants, and they have tasty food. The restaurant publishes its bean soup recipe on its Web site. We always have to eat the bean soup when we go, even though we know it’s going to make us feel too full. And it always does. Here’s their Famous Bean Soup Recipe made the way we like it — with just a couple changes.
Difficulty: Easy
Servings: 8 big bowls
Prep Time: 15 minutes Cook Time: 8 hours and 20 minutesIngredients
1 lb. Great Northern beans
3/4 cup diced onion
3/4 cup diced carrot
3/4 cup diced celery
6 oz diced ham
1 oz chicken base
1/2 tsp Seasoned Salt
1 tsp Liquid Smoke
1 tsp granulated garlic
1 tsp white pepper
1/2 gallon water
1-oz cornstarch
1/2 cup water
Directions
Place first 11 ingredients in a cast iron Dutch oven (or you can use a slow cooker), cover and place in a 200 degree oven for 8 hours. (Of course, if you’re using the slow cooker, you will not put it in the oven!)
When the beans are tender, remove from oven, place on stovetop and bring to boil. Mix cornstarch and 1/2 cup water, add to soup to thicken, and let simmer for 15 minutes.
Categories: Bean Soups, Beans, Beans, Grains & Rice, Budget, Crock Pot, Main Dish, Old-Fashioned, Soups & Stews
Tags: slow cooker, soup
Submitted by: kathleennoland on November 8, 2011
pirate96 says:
We made the famous variety of this over the weekend as we did not have carrots or celery. It was very good and we enjoyed it immensely.
On November 22, 2011 at 6:28 pm