So relived when you pulled the pork scraps from the stock bone...My faith in you stands firm....lol Whatever you call it you need some cornbread to go with it....
Manitoba pork soup, just figured you'd keep in line with the old community cookbook naming system - pick a place that sounds exotic and add it to the front of what the basic recipe is.
If you threw in just some hominy you might have Canadian Pozole. Now if you threw in some Mexican chili powder, like Ancho, along with some cumin, oregano and the hominy you'd have something closer to normal/traditional Pozole. If you've never tried it, give it a shot, it's a delicious cold weather food.
A stew with major ingredients being meat, onion, and legume is a staple in my kitchen. I call it hot brown. When it has tomatoes and peppers, I call it hot red. I often finish with lime or lemon and add in my crunchy cabbage at the end.
I always look for the marked down meat. It's funny, but at Wally world I can usually find a whole organic chicken for half price that has to be cooked or frozen that same day. Half price! I think a lot of people don't know how to cut up a whole chicken so they don't buy it. I also always look for other marked down meat but usually I'm too late and it's gone. I have found chicken feet here in Texas, in the mexican section, and those are good to add for stock or you can use wings / wing tips for extra gelatin. I also freeze the back of a cut up chicken and the wing tips / wings for stock. I love a Tuscan white bean soup with lacinato kale, some ham, ham hock, or smoked pork jowl and sausage and some kind of chicken and a thyme and bay leaf bundle. And onions! Oh wild garlic cut like chives would be most excellent, as well! I love cabbage I always have cabbage on hand. It's good for soup, plus I fry it, or I can use to make gyoza / dumplings or I can salt for tacos in place of lettuce (always goes bad too fast for me cabbage lasts longer). It's good in stir fry, too, of course! My mother hated cabbage but I started using it in university and I love it. I always have some in my fridge.
@@IsaacIsaacIsaacson Without wishing to offend anyone, of course welfare standards however defined are more onerous in the UK versus the US, Canada and Australia amongst others; but still that is very cheap
Family always called it Refrigerator Stew though I also heard Scrap Stew and Hobo Stew Used to keep 2 pots of the stuff on the Stove with my Mom working 2 jobs, Me in College, my Sister and brother working,baby brother in Highschool and his friends,our cousins,and guests visiting with either me or my mom adding stuff and checking liquid levels (full pots were easily 60 servings each)
I would have followed along today, but my local Asian grocer had a great deal on chicken feet and the chicken carcass after they had stripped off the legs, breasts, and wings. I combined that with the remains of some chickens I spatchcocked using your technique. It's the best chicken stock I have had.
Glen, this is similar to Tuscan white bean soup (without the pork). Looks very good! Soups are such versatile and tasty ways to make use of odds and ends.
This is VERY similar to the hambone soup I make with the bone from Christmas or Easter dinner, the only major change is I add in a smoked ham hock and some celery (including the leaves, I love the subtle bitterness the leaves add to soups)
This isn't relevant for everyone but for anyone who can't eat mammal meat (thanks to a tick bite) smoked turkey wings and drums add amazing flavors to dried beans, green beans, collards, kale, etc. Thanks for the idea of soup for the weekend.
Interesting -- why would a tick bite cause that? But I'm glad to know you're tip since we eat very little meat from mammals (never thought of it that way)
Soup looks really good. The only thing I would do differently would be to not boil the beans ahead of time, I would just cook them with the rest of the soup fixings.
@@jvallas I have done 24 hours, but usually I turn it off when I go to bed, so 12 hours or so. I pick the bones for bits for the cats who live outside (mine are too spoiled to contemplate such poor fare). The bones are soft even at 12 hours. I find 2 carcases makes a very good, flavoursome, stock....much better than on the hob.
I learned yesterday that my two year old white beans could come back to life, by soaking in baking soda, I thought I would have to throw them away. Learn something new everyday.
I have some pork stock (a ham bone left over from a ham last week and a couple smoked ham hocks plus random vegies) simmering away for the last few days (don't need to go that long but there are both Chinese and French stocks that have been simmering for longer then I have been alive). I'll be finishing it tomorrow and making some split pea soup then see how much stock is left over after that. I've made cabbage and bean soup similar to this before, with pretty much all types of meat and / or sausage.
pork bean and taragon is a very popular Transylvanian/Romanian soup called "Ciorba Ardeleneasca de porc" and pork with cabbage and pork is a very popular Moldovan soup called "Bors cu porc".
Minus the cabbage, this is pork and white bean chili in the American Southwest. I'd add some green chiles to it and maybe substitute chili powder for the red pepper flakes. With the cabbage, it's probably just what you've already named it!
0:44 in really you named it. Bean Grudgin Soup. As to fats, last summer I did a series of chicken sausages in order to explore different fats/oils, and I found the Vegetable Ghee (not butter ghee) did a great job in adding the needed fats to the chicken and provided a decent cooked result. Probably be good with the pork as well.
We just call that veggie soup in our house. It has a million variations but the addition of tomato is what makes it vegetable soup to us. I was gonna say something about the recipe brigade but last night, I watched a British guy make something he called Glamorgan sausage which was leeks and cheese, bound with eggs and panko, formed into a stick, coated in bread crumbs, and deep fried. It was NOT a sausage. It was a croquette, if anything. The video was over a year old so I didn't say anything, but I did find my fingers itching to comment! I mean, it looked tasty, but even by the loosest definitions, it was not a sausage.
My kids called such concoctions Refrigerator Soup. Whatever I pulled out of the fridge and tossed in the pot was what the soup was made with. Never tasted the same but always tasted good.
Good deal on meat. Where I'm at in the United States ground beef 80/20 is about $8 for 1.3 pounds. The supermarket had a deal if I order online they were giving $30 off orders of $75+. Longer story short I ended up getting over 4 pounds of meat for less than $4.75.
🎶"I've been through the kitchen with a soup with no name, it felt good to get out of the rain..."
😂😂
'before the bill and Dessert, you don't remember the name, there ain't no one for to give you no change"
So relived when you pulled the pork scraps from the stock bone...My faith in you stands firm....lol
Whatever you call it you need some cornbread to go with it....
yes...always cornbread!
Amen! Cornbread!!!
It's called Weezer Soup
The band Weezer has a song called Pork And Beans
I was thinking breadsticks! 😊
Cupboard Cassoulet
That has a very nice ring to it.
Pork, bean and cabbage soup or Canadian Minestrone
Manitoba pork soup, just figured you'd keep in line with the old community cookbook naming system - pick a place that sounds exotic and add it to the front of what the basic recipe is.
Squeal & Toot Stew, Oink & Beans, Root & Toot Soup, Wilbur's Last Stand Stew
Haha Squeal and Toot! Cute name 😂
I laughed so hard I snorted.
😂😂😂Love the names! squeal and toot or wilbur's last stand 😂😂😂😂
Wilbur’s last stand is genius. Pork leg, stand, 😂😂😂😂😂
Rootin' Tootin' Stew 😂
Whenever I make soup from leftovers we call it Mustgo. The meat was priced to go fast, so Mustgo seems appropriate 😅😂
well since the thyme got away from you for a bit, how about "Lost Thyme" soup
"Pork and Friends Soup" maybe?
Pork n bean soup.
Good deal soup
Good soup
Imma go with Burt. It looks like a Burt
If you threw in just some hominy you might have Canadian Pozole. Now if you threw in some Mexican chili powder, like Ancho, along with some cumin, oregano and the hominy you'd have something closer to normal/traditional Pozole. If you've never tried it, give it a shot, it's a delicious cold weather food.
I vote for your idea!
A stew with major ingredients being meat, onion, and legume is a staple in my kitchen. I call it hot brown. When it has tomatoes and peppers, I call it hot red.
I often finish with lime or lemon and add in my crunchy cabbage at the end.
A Hot Brown is a dish from Louisville
@@joeyhardin1288Oh. I've never been there. I just know what I make it Hot and Brown (or red).
@@joeyhardin1288 memoirs of Taco Bell
I always look for the marked down meat. It's funny, but at Wally world I can usually find a whole organic chicken for half price that has to be cooked or frozen that same day. Half price! I think a lot of people don't know how to cut up a whole chicken so they don't buy it. I also always look for other marked down meat but usually I'm too late and it's gone.
I have found chicken feet here in Texas, in the mexican section, and those are good to add for stock or you can use wings / wing tips for extra gelatin. I also freeze the back of a cut up chicken and the wing tips / wings for stock.
I love a Tuscan white bean soup with lacinato kale, some ham, ham hock, or smoked pork jowl and sausage and some kind of chicken and a thyme and bay leaf bundle. And onions! Oh wild garlic cut like chives would be most excellent, as well! I love cabbage I always have cabbage on hand. It's good for soup, plus I fry it, or I can use to make gyoza / dumplings or I can salt for tacos in place of lettuce (always goes bad too fast for me cabbage lasts longer). It's good in stir fry, too, of course!
My mother hated cabbage but I started using it in university and I love it. I always have some in my fridge.
It's Pork Thyme!
I have not seen $0.59 pork for like decades! (Eastern Ontario)
That's the equivalent of 75p per kg in the UK - as against a £5 per standard.
@@EmsThaBreaks441 Thats about 67c per kg in Australia - presently pork shoulder is $9kg here.
@@IsaacIsaacIsaacson Without wishing to offend anyone, of course welfare standards however defined are more onerous in the UK versus the US, Canada and Australia amongst others; but still that is very cheap
Glenn, what do you think of roasting bones first before making broth? Does that impart more flavor?
It imparts different flavor.
It looks like it is begging for lentils. Looks fantastic Glen!
It doesn't matter what you call it.
It looks yummy!
Parts and *arts is what my family would end up calling it.
I'm so glad I read my way down the comments today.
Farts. It's perfectly acceptable to say farts. There's no need to censor a perfectly innocuous word.
Family always called it Refrigerator Stew though I also heard Scrap Stew and Hobo Stew
Used to keep 2 pots of the stuff on the Stove with my Mom working 2 jobs, Me in College, my Sister and brother working,baby brother in Highschool and his friends,our cousins,and guests visiting with either me or my mom adding stuff and checking liquid levels (full pots were easily 60 servings each)
I love how you teach people how to cook with what they have and with what is available. That it is okay to substitute etc etc.
Bork stewp? Thank you for demonstrating what real authority sounds like.
With the pork stock, pork meat and bacon fat, You could name it: "Tripple It aint kosher" white bean and cabbage soup. 🙂
If he turned it into a cream soup, it would be Quadruple it ain't kosher
Jewish delight
Didnt U2 do a song called "where this soup has no name"?
As chef john would say "thats just you cooking"
Wasn't that "Horse with no name", by a group called America?!
I'm glad I wasn't the only one who had this thought 😂
@@polymath9372America's was first but the u2 song is completely different so it's not a mix up, but it will be forever ruined if you hear it now 😂
@@polymath9372U2 has a song called 'where the streets have no name.'
@@polymath9372 I thought it was Steve Miller where the lyrics were "Thyme keeps on slippin', slippin', slippin', into the souper"?
I would have followed along today, but my local Asian grocer had a great deal on chicken feet and the chicken carcass after they had stripped off the legs, breasts, and wings. I combined that with the remains of some chickens I spatchcocked using your technique. It's the best chicken stock I have had.
In my house, that would be known as "kitchen sink soup". It's basically made out of whatever you have on hand at the time.
Thank you Glen you just gave me an idea how to use some boneless pork chops, and why not rice, beans, rice and pork.
Looks absolutely delicious! I’d add greens, as Glen suggested: spinach, chard, dandelion, kale -any of them would be a good addition.
Pork soup…Dutch pea soup! Very popular in South Africa. My dad taught me to make it.
Nono... Dutchy here:🇭🇺 if it ain't got split green peas, it ain't Dutch pea soup
Glen, this is similar to Tuscan white bean soup (without the pork). Looks very good! Soups are such versatile and tasty ways to make use of odds and ends.
Just like chicken noodle soup....without the chicken...or noodles.
@@toolbaggers 😂 Yeah, kinda like that.
That looks delicious. I don't think there is a wrong way to make a soup. It all comes down to personal taste.
Here's a good name for it: "Pork and white bean soup"
This is VERY similar to the hambone soup I make with the bone from Christmas or Easter dinner, the only major change is I add in a smoked ham hock and some celery (including the leaves, I love the subtle bitterness the leaves add to soups)
This isn't relevant for everyone but for anyone who can't eat mammal meat (thanks to a tick bite) smoked turkey wings and drums add amazing flavors to dried beans, green beans, collards, kale, etc. Thanks for the idea of soup for the weekend.
Interesting -- why would a tick bite cause that? But I'm glad to know you're tip since we eat very little meat from mammals (never thought of it that way)
Oh, I'm sorry you have that condition! It must be so difficult to find work-arounds. I didn't realize it was all mammals. Thought it was just beef.
Pork 'n' Beans... It's just the home made lovelywonderful without processed crap in the can.
Soup looks really good. The only thing I would do differently would be to not boil the beans ahead of time, I would just cook them with the rest of the soup fixings.
I love soups and stews without a starch added!
beans have plenty of starch
I make stock in my slow cooker (chicken) - it makes the most full bodied stock ever. It uses very little power, too.
How long do you leave it in (I only ever do stovetop or pressure cooker. Wouldn't mind giving this a try, too)?
@@jvallas I have done 24 hours, but usually I turn it off when I go to bed, so 12 hours or so. I pick the bones for bits for the cats who live outside (mine are too spoiled to contemplate such poor fare). The bones are soft even at 12 hours. I find 2 carcases makes a very good, flavoursome, stock....much better than on the hob.
Hog slop stew 😂
I grew up on my grandparents farm and we gave the pigs/fattening hogs all the leftovers (slop).
Cas-soup-let obvoiusly. 😆
I think George is a good name
Canadian KISS soup. Keep It Simple Soup.
I rode thru the desert on a horse with no name , perhaps , a soup with no name, is perfect 😊
You said it in your monologue…’Remnant’ soup!
Ham Hock and the Bean Stock
Glen's Soup for Friends
Pork & Beans soup
I learned yesterday that my two year old white beans could come back to life, by soaking in baking soda, I thought I would have to throw them away. Learn something new everyday.
I have some pork stock (a ham bone left over from a ham last week and a couple smoked ham hocks plus random vegies) simmering away for the last few days (don't need to go that long but there are both Chinese and French stocks that have been simmering for longer then I have been alive). I'll be finishing it tomorrow and making some split pea soup then see how much stock is left over after that.
I've made cabbage and bean soup similar to this before, with pretty much all types of meat and / or sausage.
This looks so good.
Never forget the beans! 😂
pork bean and taragon is a very popular Transylvanian/Romanian soup called "Ciorba Ardeleneasca de porc" and pork with cabbage and pork is a very popular Moldovan soup called "Bors cu porc".
Minus the cabbage, this is pork and white bean chili in the American Southwest. I'd add some green chiles to it and maybe substitute chili powder for the red pepper flakes. With the cabbage, it's probably just what you've already named it!
Yum. I love soup, even on a hot day.
Everyone loves soup!
Roast that bone before you make stock. It tastes SO much more amazing.
I've always heard of this as stone stew😊😊
Yay! Dried beans!
@GlenAndFriendsCooking. Heya, Glen. Could call it On Sale Soup! 😃
I mean, that's the whole pitch in the video, right? 😉
Looks amazing
Good Karma Soup ... ok, so I have been binge watching 'The Good Karma Hospital', but I still think it makes a good name for the soup! :)
I love this 100% - I'd add green chillies!
Vegetable pork and bean soup. Looks good
Glen's Method Soup
"I'v been to the Kitchen to make a soup with no name. It felt good to get out of the rain. .."
Southeast Asian cuisine have something similar called ABC Vegetables Soup. They uses pickled mustard leaves to bring some acidic kick to the soup.
Just as someone said: Root & Toot seems pretty nice. 👍🏻
I wonder if the bone and the veggies used for the stock could have been roasted first before going into the pot? Looks good, another win!!!
i'm sure you heard us all saying...don't forget the beans, glen! so..."forget me not beans and pork in the pot"
I'm with you on simmer/no-skim.
Yeah, that's basically what I do.
Dinner. 😊
The thyme went rogue 😂😂
Oh, boy! soup is a great name. Yummy and nutritious, full of protein.....
Hearty Pork Soup
Pork & White Bean Soup!
0:44 in really you named it. Bean Grudgin Soup. As to fats, last summer I did a series of chicken sausages in order to explore different fats/oils, and I found the Vegetable Ghee (not butter ghee) did a great job in adding the needed fats to the chicken and provided a decent cooked result. Probably be good with the pork as well.
Great sale soup ive made a few myself over the years
We just call that veggie soup in our house. It has a million variations but the addition of tomato is what makes it vegetable soup to us. I was gonna say something about the recipe brigade but last night, I watched a British guy make something he called Glamorgan sausage which was leeks and cheese, bound with eggs and panko, formed into a stick, coated in bread crumbs, and deep fried. It was NOT a sausage. It was a croquette, if anything. The video was over a year old so I didn't say anything, but I did find my fingers itching to comment! I mean, it looked tasty, but even by the loosest definitions, it was not a sausage.
Add a bit of pasta and you have just made a Minestrone soup! Tried and tested, my favourite as a kid.
When making pork soup I usually lean towards Posole.
Similar to Hangover Soup.
Good food good friend s and good cook what more do you need to watch. Always good show as always thank you kindly
With similar ingredients, French Cassoulet Soup would fit. Well maybe lose the french with the cabbage addition.
I'd call it Whatchagot soup...because it's what you got (have) on hand.
Walkin Soup. Old stand by.
I would argue that there is no wrong way to soup, only a new way to soup.
Pig and Beans!
Oink & Boink Stew! 🐷 🫘
🤣🤣🤣🤣🤣
Ingenuity Soup!
Friends with beans soup.
Yup I do that all the time, what ever is in the cupboard and fridge get turned into dinner.
My kids called such concoctions Refrigerator Soup. Whatever I pulled out of the fridge and tossed in the pot was what the soup was made with. Never tasted the same but always tasted good.
My mother used to make a "refrigerator soup" to deal with leftovers.
Take the beans out and serve it as a side, then you have a Guisado de Puerco in Mexico or Pork Guisantes in the Philippines.
Pork and bean vegetable soup
Good deal on meat. Where I'm at in the United States ground beef 80/20 is about $8 for 1.3 pounds. The supermarket had a deal if I order online they were giving $30 off orders of $75+. Longer story short I ended up getting over 4 pounds of meat for less than $4.75.
George. That's a nice name. Call it George.
Pork and bean soup
Maybe Pork & Bean Stooop. Stew/soup.
Just wondering what grocery store you find these good deals at?
This sort of reminds me of the Campbell's bean and bacon soup I ate as a child.