I am not exaggerating when I say this is the BEST ham & bean soup recipe that I have ever tried. The only change that I made to the recipe was to use a package of mixed dry beans instead of just navy beans. Everything else was exactly as the recipe says.
That vinegar at the end is SO important! I use some acidic brine from one of my ferments- my favorite is brine from my fermented celery- AMAZING! Bean soups can get a little “one note” and that hit of acid is just perfect! Your soup looks delicious, Chef! ❤️
Made this today and it was the best ham and beans I have ever made and I have been cooking for 50 years. Carmelizing the onions, celery and garlic and using chicken broth and Chardonnay made a big difference. Thank you!!
I made this today and I thought my ham and bean was good, but caramelizing onions, the white wine and then to finish it off with white wine vinegar! Wow so yummy !
Just found your channel, I've made bean soups before, but this one was a smash hit. Love your high qaulity videos and instructions. This channel is a winner!
I made this today and it’s amazing. Thank you so much. We had frozen leftover ham with the bone from Christmas. Thank you so much. I will never make them any other way.
Chef Paresi, is your garlic press from a restaurant supply company? Need a good one... Made this today with leftover ham bone from Easter.....YUMMYLICIOUS!!!
Get a Zyliss Susi Garlic Press. Made in Switzerland. I've had mine for 40 years and gift one every year to someone at Christmas. They love it. You're welcome 😁
I soaked my beans overnight and it still took at least five hours on the cooktop to get the beans tender. Next time I do this recipe I will simmer the ham bone and beans until almost tender, then add the veggies 90 minutes before removing from the store.
I love your voice.
You are my hero! If Billy doesn't have a video on it, I don't need to make it!
haha, thanks for watching.
I am not exaggerating when I say this is the BEST ham & bean soup recipe that I have ever tried. The only change that I made to the recipe was to use a package of mixed dry beans instead of just navy beans. Everything else was exactly as the recipe says.
That vinegar at the end is SO important! I use some acidic brine from one of my ferments- my favorite is brine from my fermented celery- AMAZING! Bean soups can get a little “one note” and that hit of acid is just perfect! Your soup looks delicious, Chef!
❤️
Made this today and it was the best ham and beans I have ever made and I have been cooking for 50 years. Carmelizing the onions, celery and garlic and using chicken broth and Chardonnay made a big difference. Thank you!!
Raves from my family tonight. Thank you for sharing this one!
What a great way to use up leftovers and make an awesome soup...the perfect comfort food. Thanks chef...gonna make this gem tomorrow!
Going to try this now, looks amazing. Thank you for the recipe Billy
Happy New Year 🎉
Billy, you are my soup guru!
I made this today and I thought my ham and bean was good, but caramelizing onions, the white wine and then to finish it off with white wine vinegar! Wow so yummy !
Thanks Billy! Made this today in a smaller quantity. It was a winner! I made cheddar cheese biscuits to go with it.
I made this ham and bean soup for supper last night 12/28/2022. It was so delicious! Thank you Chef Billy Parisi
Garlic presser is nice
This is THE ONE! I'm using this base for lima & mayocoba beans, lentils, barley, farrow and split peas too! Thank you in every language!
Just found your channel, I've made bean soups before, but this one was a smash hit.
Love your high qaulity videos and instructions. This channel is a winner!
This was the BOMB!! Best ham soup ever!!
Im making this as i write this..thx so much @Chef Billy Parisi
I made this today and it’s amazing. Thank you so much. We had frozen leftover ham with the bone from Christmas. Thank you so much. I will never make them any other way.
Watching 12/27/2022. Thank you , Chef Billy Parisi
Looks so delicious! Can't wait! I'll try it tomorrow ❤ Thanks chef Billy👍
Awesome.
Love
Mr P I love this I am making this and share with my friend thank you God Bless 🙏
Hope you enjoy
That looks amazing! I'm thinking some diced potatoes would stretch it out even further.
Great upload.~ 🧁
🍫 Looks delicious.~ So wonderful.~ May you always be happy.~
Nice video.~ 👍🏻👍🏻👍🏻😊🐹
This looks so good! Can you what the name of your garlic press press is Thank you.
Chef Paresi, is your garlic press from a restaurant supply company? Need a good one...
Made this today with leftover ham bone from Easter.....YUMMYLICIOUS!!!
Get a Zyliss Susi Garlic Press. Made in Switzerland. I've had mine for 40 years and gift one every year to someone at Christmas. They love it. You're welcome 😁
I soaked my beans overnight and it still took at least five hours on the cooktop to get the beans tender. Next time I do this recipe I will simmer the ham bone and beans until almost tender, then add the veggies 90 minutes before removing from the store.
What type of white wine do you use?
Hi Chef! Great video, thank you! What would be the down side if seasoning the water the beans soak in?
None
Thanks very much for sharing. It is a wonderful tutorial. I learn something new every time I watch one of your videos!
You're very welcome!
Thank you for the recipe. May I use picnic pork in this. I don’t have a ham bone
Do you have a video on how you prepare your onions to get them diced so nicely?
I do!
If using cooked beans in can do I put them in as long as raw beans ?
No, put them in during the last 30 minutes minutes. Add everything else at the same times mentioned.
Just curious, what does the parmesan rind add to the soup itself
Flavor. Also helps to thicken and add body
Looks great. Hey, could you do gingerbread men? Thanks
This is not meant to be nasty, but I absolutely hate gingerbread cookies. Probably won't be doing that one.
@@ChefBillyParisi sorry to hear that. What about biscotti?
What kind of wine? I know ZERO about wine let alone wine to cook with. Please and thank you.
Chardonnay
To dicy. Nice mag cover photo. But should look more northern raw/.