Jan
19
2013

Ham and Bean Soup copyDear Reader-

I hate being cold. I also am not a fan of a grumbly belly.

That is why I love this Ham and Bean Soup from Gooseberry Patch’s new  101 Farmhouse Favorites.

101farmhouse

Psst… have you entered to win a copy yet?

No?

Well go on now and I’ll wait ;)

***

Confession time.

I have failed at making beans from dry beans. Many. Times.

I always get the soaking/cook times off and they never turn out the way I want them to.

Enter this SUPER easy recipe that even kicks things up a nutritional notch by adding in some veggies and I knew I had a winner on my hands.

Gooseberry Patch

Right away I realize where I have went wrong so many times before. This recipe is four large servings and it only calls for one cup of dry navy beans.

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You start by taking the 1 cup of beans and adding 4 cups of water and bringing it to a boil.

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Reduce heat and simmer for 2 minutes uncovered.

Remove from heat and cover- letting stand for 1 hour.

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Meanwhile on a cutting board near you… chop up about 1/2 cup of celery…

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1 White Onion…

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And 2/3 Cup Petite Baby Carrots… that is unless the Veggie Apocalypse has hit your local store like it has mine…

Veggie Issues

Petite Baby Carrots? Nope.

Kale in a bag? Nope.

Lo0se Leaf Kale? Nope.

Spinach? Nope.

Switching stores after two different trips on two different weeks? Yep.

All rants aside… we need to get back to our soup… I mean the beans are done soaking now.

Ahem.

***

Drain your beans and rinse them well.

Now add the remaining water back in…

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Add 1 tsp Chicken Soup Base or Bouillon to the water.

HamAdd 6 oz Ham – chopped

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Add all your veggies in and 1 tsp. dried thyme, 2 bay leaves and pepper to taste.

Bring to a boil.

Reduce heat to a simmer.

Simmer covered for 1 1/4 hours or until beans are tender.

Remove bay leaves and stir well– smashing some beans to thicken soup.

Ham and Bean Soup copyPerfection.

I will use this every. single. time. I am cravin’ me some GOODe old fashion ham and beans.

Mmm… and this protein packed dish is low calorie enough that you can pass me a piece of corn bread… Mommy score! ;)

Ham and Bean Soup

Rating: 51

Prep Time: 1 hour

Cook Time: 1 hour, 15 minutes

Yield: 4

Calories per serving: 173

Ham and Bean Soup

A delicious and simple Ham and Bean Soup from Gooseberry Patch's 101 Farmhouse Favorites

Ingredients

  • 1 Cup Dried Navy Beans
  • 8 Cups Water- Divided
  • 1/2 Cup Celery- Chopped
  • 2/3 Cups Carrots - Chopped
  • 1 Cup Onion- Chopped
  • 6 oz. Ham- Chopped
  • 1 tsp Bouillon or Soup Base
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • Pepper to taste

Instructions

  1. Bring beans and 4 cups of water to a boil.
  2. Reduce heat and simmer uncovered for 2 minutes.
  3. Remove from heat, cover and soak for 1 hour.
  4. Drain and rinse.
  5. Add remaining water and ingredients.
  6. Bring to a boil then reduce heat to a simmer and cook for 1 1/4 hours covered.
  7. Remove bay leaves. Stir well- mashing some beans to thicken soup.

Notes

Calories 173 Total Fat 2.5g Sat. Fat 0.1g Cholest. 22.6mg Sodium 804.1mg Carb. 28g Fiber 10.5g Sugars 5.2g Protein 16.5g

http://goodenessgracious.com/2013/01/ham-and-bean-soup.html

Affiliate links were used in this post.

 

 

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