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Ham and bean soup with tomatoes8/15/2023 ![]() May 28th 2008, When my ability to communicate via E-mail was difficult, I knew I had some serious issues going on. I am hopeful that I can start a new chemotherapy regimen to fight this, once again. I am now addressing an issue with the return of cancer in my upper lobe of my left lung. In August, I was strong enough to begin radiation treatments and I thankful so write that, to date, the radiation is working on reducing the tumors. I went through my reconnective surgery on my intestines first and no cancer was found there. In May of (2007) I was admitted to the emergency room for a problem with my intestines, at that time I learned that my lung cancer had returned but in an area, that is not operable in my thorax area. In January (2006) my dear husband and best friend died, once again the Zaar family was there for me. I received so much support from all the members on Zaar and I am so grateful to everybody that encouraged me to get stronger each day. I am a cancer survivor, since February of 2004, when I had surgery for lung cancer. I want you all to never give up hope fighting cancer and giving your loved ones the hope to keep going. I have been a member on Zaar since 2002 and I am addicted to Zaar. She had many friends here, and she will be missed. Sadly, Judy-Jude passed away on January 8, 2009. Ladle soup in to bowls and sprinkle with minced fresh parsley for a pop of color and freshness.īesides being simple, this soup is so comforting and flavorful.Recipezaar Editor: Thank you for visiting Judy-Jude's page. I wish you could smell how amazing this is! Once the ham is heated through, remove and discard the bay last and serve the soup. As you already know, ham tends to be salty so this will depend on how salty your ham is. Taste the soup before seasoning with kosher salt and freshly ground black pepper to your preference. You will need around 2 to 3 cups of ham, so if your bone isn’t meaty enough add diced leftover ham to the soup. About 10 to 15 minutes.Ĭut off pieces of ham from the bone and add it back to the soup. To the soup, add in 2 to 3 cups chopped green cabbage. Use tongs to carefully remove the ham bone and transfer it to a cutting board. If by chance they are not tender, continue cooking for an additional 20 to 30 minutes. Stir, cover leaving the lid askew and simmer for 1 hour 30 minutes.Īfter the 90 minutes are up, check to make sure the beans are tender. Since ham tends to be salty, it’s best to use unsalted broth. Pour in 2 quarts (8 cups) unsalted chicken stock. Next add in 4 cloves minced fresh garlic and 1 teaspoon italian seasoning.ĭrain and rinse the soaked beans before adding them to the pot along with the ham bone, 1 (15 ounce) can diced tomatoes and a bay leaf. Season with a pinch of kosher salt and sauté until tender – about 8 to 10 minutes. Add in 3 diced carrots, 2 short stalks that have been sliced and 2 medium diced onions. The day of add 2 teaspoons olive oil to a large dutch oven or soup pot and heat over medium-low. Cover with water (by at least 2 inches) and soak overnight. The night before, pour 1 pound of dried navy beans in to a large bowl. To Make This Rustic Ham and Bean Soup You Will Need: Plus any soup served with crusty bread is a friend of mine. I love how easy it is and did I mention it’s all made in one pot? ![]() Once the bone has worked its magic, remove it, add in some chopped cabbage and ham picked from the bone. These then slowly simmer with soaked beans, diced tomatoes and of course the ham bone. In it, you ave the typical onions, carrot and celery sautéed with garlic. I saved my bone from this ham and whipped up this rustic one-pot soup in no time. Instead make soup! The ham bone adds so much flavor to soup it would be criminal to pitch it. Have a leftover ham bone? Make this Rustic Ham and Bean Soup! This one-pot soup is loaded with leftover ham, tender navy beans and a plethora of different veggies in a light and flavorful broth. ![]()
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