Buckhorn Exchange Bean Soup

22 11 2010

I am fortunate that I get to travel for work on occasion. I was in Denver a few years back and was taken to this interesting restaurant called the Buckhorn Exchange in Denver, Colorado. This place is not for a vegetarian, as they have game meats on the menu, and stuff heads of all these poor creatures hanging on the walls, giving you the stink eye as you eat. Every meal at the Buckhorn Exchange starts the same way, with this white bean soup recipe.
It is so popular they have the recipe on the menu, which I asked our waiter to photocopy so I could take it home. It is smokey, light on ingredients, and so VERY hearty.
We were up at the cottage this weekend making sausage (look for another post this week on the sausagefest) and I thought this hearty soup would make a great take home.

Buckhorn Exchange Smoky Ham & White Bean Soup

1 lb Great Northern beans
1 oz chicken soup base (Bovril works well 1oz=2 tbsp)
1 tsp. granulated garlic
1/2 cup diced onion
1/2 tsp. Season Salt
1 tsp white pepper
3 oz diced ham (i used 6 ounces of ham)
1 tsp Liquid Smoke
1/2 gallon water
___________________

1 0z. corn starch (2 tbsp)
1/2 cup water

Place first grouping of ingredients in a large pot, cover and place in 200 degree oven for 8 hours.
ready to head into the oven in my trusty Le Creust !
I

Into the oven to transform into yumminess !

When beans are tender, remove from oven, place on stovetop and bring to boil. Add starch and water to thicken and let simmer for 15 minutes.
I sometimes use an immersion blender to break up some of the beans, but leave some to make it chunky and delicious.

this makes a great lunch.. and the nutrition on it is really good, low in fat, high in fibre for digestive health, and pretty good protein. It makes 8 cups, so this is great for freezing, or for sharing with friends.
Per 1 cup serving, 95 Calories, 0.7 g fat, 13 g carbs, & 8.4 g of protein

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