I made Kris’ Bean Soup today…
You can follow the link above for her recipe using dry beans, or you can do what I did. I just used three cans of Great Northern Beans (undrained) and 1/2 to 3/4 quart of chicken broth, or 2-3 cups, instead of the water and dry beans. I didn’t add one lick of salt and it was plenty salty. I used a Cook’s hickory smoked ham steak in mine. I let it simmer on the lowest setting on top of the stove for 2 hours before blending about half of it up and leaving the other half chunky. It was delicious! This was so easy and so very good. You must try this one. I know this is one recipe I’ll be making many times. Thank you, Kris, for this great recipe! I hope you don’t mind me posting my version.
Here is my version of the ingredients so you can just copy, paste, and print it.
Ham & Bean Soup
2 Tbsp olive oil
1 onion, chopped
2 stalks of celery, chopped
10 baby carrots, chopped
3-4 cans Great Northern Beans, undrained
3/4 quart of chicken broth
1 ham steak, trimmed of fat and cubed small
Black pepper, to taste
Heat olive oil in a large pan. Add onion, celery, and carrots. Sauté for 8-10 minutes until soft. Add the rest of the ingredients and bring to a boil. Do not add any salt until after it has simmered. The ham & beans have a lot of salt so you may not need to add any at all. Mine didn’t need any. Cover and turn down to the lowest setting. Let simmer about 2 hours, stirring occasionally. Using an immersion blender or potato masher, blend half of soup until smooth, leaving some chunks. Test for saltiness and add salt if desired. Serve hot.
Here it is all blended up.
That’s it for today. I did nothing but work, make this soup, take a shower, and take a nap on the couch. I’m still searching for my next crochet project. Bye!