Last month’s column tribute to Rosie Amidei, a favorite smile in our small town and waitress extraordinaire, prompted kind words from readers along with some recipe requests.
After Rosie’s passing, her family shared with me Rosie’s handwritten copy of her homemade potato soup recipe, prompting reader curiosity.
“Thank you for the lovely story on Rosie,” wrote Marsha Fingerhut Reimbold of North Judson.
“You mentioned you have published other recipes of hers. Where could I find those? In particular, her ham and bean soup and split pea soup recipes. My brother purchased Doug’s Restaurant in North Judson, and Rosie worked for him as well. Rosie and Al’s and Donny and my brother grew up together as well. Bruce’s kids were just reminiscing about Rosie and mentioned these other delicious soups. I thought I’d see if you happen to have gotten those recipes as well. Thanks Phil.”
Rosie’s “Stuffed Green Pepper Soup” is found in my original published cookbook “From the Farm: Family Recipes and Memories of a Lifetime” published in 2004. Rosie’s rich and inviting chocolate fudge (secret ingredient: pastel-colored mini marshmallows) and her pecan pie recipe are both featured in my second cookbook “More From the Farm” released in 2007. Every Christmas, we could count on Rosie delivering a large flat aluminum butter pan of her delectable fudge.
As for the two requested missing soup recipes from Rosie’s restaurant specialties, those were never shared with me. But I can recommend my own mother’s recipe for Ham and Navy Bean Soup, which appears in my second cookbook, and Mom’s Split Pea and Ham Soup recipe shared and showcased in my third cookbook “Further From the Farm” published in 2010.
Like Rosie’s recipe, my mom’s recipes both begin with a ham bone broth base, much like the late Joann Scamerhorn’s recipe for Beef Oxtail Soup included in my second cookbook.
Anytime a recipe starts with an old-fashioned butcher’s soup bone, I’m reminded of the old nursery rhyme about “Old Mother Hubbard,” who found a bare cupboard when she went to look for a bone for her dog. I grew up with this rhyme along with so many others, as did my older siblings, because of the bedtime stories we were read.
Many of our favorite stories, fables and rhymes came from the volumes of the set of Childcraft Books published in 1954 which accompany our family’s ages-old set of World Book Encyclopedias. The illustrations that share the pages of the stories and fables on the pages of the Childcraft Books are whimsical treasures. And who knew? The rhyming tale of Old Mother Hubbard and her hungry (and quite theatrical dog) continues for many more verses after the empty cupboard revelation.
On the subject of bones, reader Nancy Henke-Konopasek of Munster wrote to me with the bonus good news for anyone who doesn’t have the advantage of a friendly neighborhood butcher.
“After reading that column about Rosie’s soups, I’m craving ham and bean soup with cornbread and honey butter, like my Mom used to make,” Nancy wrote.
“I usually pick up a ham bone from the Honey Baked Ham store in my neighborhood. Yes! I’ve been doing that for years. Did you know you can just purchase a ham bone with trimmings intact from their stores if you ask? Heavenly Ham does it as well. There’s usually enough meat left on the bone for a sandwich, and the rest goes in the pot for soup! They come frozen. They don’t always have them, and you do have to ask. They usually run about $5.”
Thank you, Nancy, as this was a new revelation for me while hunting for soup ingredients. I followed your advice and purchased a beautiful hambone (frozen) from Honey Baked Ham for $6.
In light of reader Marsha’s recipe request, I’m sharing a scrumptious, rich and hearty black bean soup recipe that was originally served at Billy Jack’s Restaurant in Valparaiso, which closed just over a decade ago in 2013. I was given their signature soup recipe in 1993 by the restaurant’s kitchen wiz chef Jack Richey in restaurant portion size to freeze some for later.
Columnist Philip Potempa has published four cookbooks and is a radio host on WJOB 1230 AM. He can be reached at PhilPotempa@gmail.com or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
Billy Jack’s Black Bean Soup
Makes 20 servings
1 cup margarine
1 1/2 cup flour
3 pounds black turtle beans
4 cups diced onions
4 cups diced celery
3 cups diced carrots
2 cups chopped green onions
4 tablespoons chopped garlic
Stock (recipe follows)
3 pounds chorizo sausage, cooked and drained
4 cups sour cream (for garnish)
Stock recipe:
5 gallons water
2 tablespoons cumin
2 bay leaves
2 cups chicken base
1 tablespoon salt
1 teaspoon cayenne pepper
3 cups roux
Directions:
Soak beans overnight in salt water and drain.
Sauté onions, garlic, celery, carrots and green onions until tender.
Add flour, beans and then stock and bring to a boil.
Simmer for 1-2 hours until beans are very soft.
Add roux (equal amounts of flour and butter, as needed, cooked together in a skillet) and cook soup for five minutes.
Cook sausage and add undrained to soup.
Serve with heaping tablespoon of sour cream in each bowl.
