Soup
is always a family favorite and with all the cold weather, soup on the stove
top makes everyone feel at home. This soup is a great edition to anyone’s menu
because it uses a key ingredient that I know you will love.
Ham
is a staple in my home. I love the spiral sliced ham and use it for Sunday
brunch, then we have it for leftover. It makes an appearance in omelets, Croque
monsieur… or fancy grilled ham and cheese, quiches, a quick dinner with baked
potatoes and salad, added to chef salads, etc. It is very versatile and when we
are done with all those delicious meals, we take the rest and I make this soup.
Nothing goes to waste.
Using
the fifteen bean soup mixture that you find at the grocery store, I soak the
beans over night. Just add water to cover the beans. The next morning, I drain
the beans. Fill the pot with the beans, water to cover the beans about 2 inches
above the beans, a bay leaf, ham bone and a ham hock. Bring to a gentle boil
and lower the temperature. Simmer for 3 to 4 hours. If the liquid looks a
little low, add more water.
Next
remove the ham hock, ham bone and bay leaf, add any leftover ham, a 28 oz can
of diced tomatoes, and a sautéed onion. Season the soup to your taste. I add a
pinch of salt, pepper, cumin, red pepper flakes and a ¼ teaspoon of cayenne
pepper.
This
makes a huge pot of soup, plenty for leftovers. Share with some friends, like I recently did.
It freezes well. Add some
biscuits or beer bread and you have a warm and hearty dinner.
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Cynthia