Carl's Chop House is one of the grand golden oldie's of restaurants in Detroit. Chef Mark gave us the recipe for their bean soup. Needless to say he cut the recipe down to our home kitchen size, but if needed, you could double or triple, etc. the bean soup recipe as desired. Thanks to Frank, the owner of Carl's Chop House, for always being so gracious to us. - Bob and Rob.
BEAN SOUP FROM CARL'S CHOP HOUSE (In Detroit, Mi.)
3 onions, diced
9 celery stalks, chopped
9 carrots, diced
2 lb. Northern beans, soaked over night if using dried beans
4 ham hocks or 1 ham bone
2 lb. ham, diced
1 c. ham base or bacon drippings
2 T. salt
1/2 t. black pepper
2 bay leaves
1/4 c. Franks red hot sauce (optional)
Using a 2 gallon pot (8 quarts) fill it 3/4 full with water (6 quarts) add beans, celery, onions and carrots. Bring to the boil and reduce to a simmer. Add ham, ham hocks, salt, pepper and bay leaves and simmer for 1 hour. Add ham base or bacon drippings and if desired 1 lb. diced, peeled, stewed tomatoes and let the bean soup simmer til heated through and the tomatoes break down.
Bean Soup Recipe From Carl's Chop House is published in our February, 2001 Menu Minder.