xCraftyChickx’s Bean with Ham Soup

We don’t have it often, but my family and I enjoy homemade bean soup. In this recipe I used leftover ham from Christmas dinner that was heated in a crockpot in water and apple cider. (Ham was fully cooked; reheated in 6 quart crockpot/slow cooker with half pot of water and about a cup or so of apple cider).

Dawn’s Homemade Bean with Ham Soup
16 servings  235 calories each

xCraftyChickx's Bean with Ham Soup

xCraftyChickx’s Bean with Ham Soup

1 (2 lb. bag) dried northern beans
leftover ham (estimated 2 lbs of meat), with bone(s) AND juice it was cooked in
5 med (or 3 large or 1 XTRA large carrot), diced8 small russet potatoes (3″ potatoes), diced small
1 large onion, chopped
12+/- cups water
sea salt & pepper to taste (ham will give salty flavor too so don’t use a lot)

Soak beans as directed (fast soak or overnight).

Rinse beans.

Add beans to large stockpot (6 qt).
Add juice from ham and add water up to 2/3 full; add ham bone(s). Add salt and pepper.Cook on HIGH heat to boiling; boil for 30-45 minutes then add potatoes & carrots. Add water until it’s about¬†1 1/2″ from top of stock pot (it will cook down).
Reduce heat to med-high (cook between a simmer and rolling boil).
Add onions and cook for 45 minutes or until beans are soft.
Add ham during the last 15 or 20 minutes of cooking.

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“Taste of the Orient” Soup

A lot of my recipes are made as I go. I don’t usually measure things out when I cook–so measurements are guess-timated. I go by flavor & texture. I only measure when I bake. So my advice to you is go with your taste buds. If you like Chinese cashew chicken/pork/beef, you’ll like this.

 

6 cups water
2 beef bouillon cubes
2 chicken bouillon cubes
1 1/2 tsp Toasted Sesame Seed Oil
3 stalks celery, sliced (if large, slice lengthwise & chop)
1/2 cup crunchy peanut butter (you may use creamy–it’s just to add flavor)
3 dashes low sodium soy sauce
1/2 cup mild chunky salsa
Leftover “Spicy Curry Rice” (recipe here)
1/2 to 2/3 cup long grain white rice, uncooked (depends how much rice you want in your soup)
1/2 tsp poultry seasoning
fresh ground black pepper, to taste

In a 2-qt saucepan (med-high heat) bring water, bouillon, oil, & celery to boil; reduce to medium heat.
Add celery & peanut butter stirring to blend & melt peanut butter.
Add soy sauce & salsa.
Add leftover curry rice & uncooked rice and bring soup back to a boil to cook rice & celery.
Stir in poultry seasoning & black pepper.
Serve.