Our Senate Bean Soup Will Get You Asking For Extra Servings

7 months ago


This meal starter may look unassuming to the eye, but each spoonful conveys soothing flavors that you’ll crave for again and again. The secret to this soup is the use of  toasted cubes of Delimondo Luncheon Meat, which adds depth in flavor and salty savoriness that’s so familiar. Serve it during special occasions or when you’re craving for a good soup to get you thru the day.   


Makes 5-6 servings

2 Tbsps Cooking oil
1 can Delimondo Luncheon Meat, diced small
1 Tbsp Butter
1 Onion, chopped
2 cloves Garlic, minced
2 stalks Celery, sliced
2 (425g) cans White kidney beans, drained
5 cups Chicken stock (5 cups water + 2 chicken broth cubes)
1 Boiled potato, peeled
2 Tbsps Butter
½ cup Milk
McCormick Iodized Salt, to season
McCormick Black Pepper Ground, to season
2 Tbsps Chopped fresh parsley
Crackers, for serving

  1. In a large saucepot, heat cooking oil over medium heat. Sauté diced Delimondo Luncheon Meat and cook until lightly toasted. Remove luncheon meat from the pan and remove excess oil, leaving just about a teaspoon of oil.
  2. In the same pan, melt butter over low heat then sauté onion until soft and fragrant. Add garlic and celery, then cook for 1-2 minutes.
  3. Add the white beans and chicken stock. Bring mixture to a boil over medium heat.
  4. While soup is simmering, grate or mash potato (while still hot) with a fork. Add butter to the hot potato and mix until the butter has melted. Slowly add milk and stir to get soft and smooth mashed potatoes.
  5. Mix mashed potatoes into the soup and stir until well blended. Taste and season with salt and black pepper. Put back cooked luncheon meat and garnish with fresh parsley just before serving. Serve with crackers on the side.

Recipe by Nina Daza-Puyat
Photographed by Floyd Jhocson of Studio 100


Cook these Delimondo recipes:

Bacon, Mushroom, and Spinach Quiche

Catalan Seafood Soup


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