Sunday, September 21, 2008

Ham and Bean soup

Soak overnight, 8 oz of navy beans.
Cover and cook 1 1/2 hours. Drain, reserving liquid
or 1-2 cans of navy beans
Place in a large pot,
3 cups of diced ham
brown a little and add
1 chopped onion
2 cloves garlic, minced
Saute until soft, add
10 c. liquid including reserved bean liquid
4 beef bouliion cubes
2-3 carrots, thinly sliced
2 stalk of celery, chopped
4 c finely shredded cabbage
1-28 oz can of diced tomatoes
salt and papper to taste
1 bay leaf
Cover and simmer about 1 1/2 hours
Add
2 c. each of frozen peas, beans and corn
bring to boil again the add
a handful of your favorite pasta and sook til pasta is done
just before serving sprinkle with chopped parsley, and grated parmessan cheese.

7 comments:

  1. Charlotte...bean and bacon soup...my favorite...grin. Yum...this is definitely MY kind of a soup! Thanks for posting...wow..you are busy lady....must be those 'holidays' giving you time to 'slave in the kitchen'.

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  2. Oh goodie, I love all these great soup recipes.

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  3. Charlotte..now this is an old time soup and a good one. I haven't made this soup in a long time, I think hubby would like me to make it again..the perfect soup for the cool days ahead.
    Did you have any soup leftover after your weekend of company?

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  4. lots of left overs, so i invited my family for sunday lunch, that is why i made so much...why cook again, right!

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  5. Great addition to our soup lists.
    I noticed there was no summer savory.
    I love playing with soups.
    You can add so many unique flavors.

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  6. Ohh.. this looks like a great soup! I'm definitely going to make it.. minus the pasta to make it gluten-free!

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  7. Our family rece is made with smoked hamhock boiled to which is added only onion,potato,and navy beans,bay leaves and of course summer savory.the only reason I don't make it is because it's family soup I eat far too much of it.the smokiness causes the beans to turn pink so the soup is beautiful to look at as well.

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