Thursday, October 29, 2009

White Bean Soup

Bean soup and fresh baked bread - the perfect meal to warm a chilly, rainy day. A ham, even a small, half ham can be the basis for several meals.First: Baked ham slices served with "Sweet Potato Pone"
Second: A "Scalloped Potatoes" casserole with diced ham
Third: Sliced ham for breakfast, omelets, sandwiches or pizza
Fourth(and best of all): A big pot of White Bean Soup!
1 lb. Dry White Beans (cover with water and soak overnight)
1 Ham Bone
3 Onions - coarsely chopped
1/2 bunch of Celery - finely chopped, include leafy tops
1 Tbsp Garlic - minced
1-2 c. Instant Mashed Potatoes
Salt & Pepper - to taste

Rinse beans that have soaked overnight. In a large pot, bring beans, ham bone, onions, celery, garlic and 3 quarts of water to a rolling boil. reduce heat and simmer for 3 hours. Remove ham bone and cube the meat. Add the cubed ham back to the pot with enough of the instant mashed potatoes to bring the soup to the consistency (thickness) you would like.

Wonderful served with warm, homemade bread. My favorite rustic bread recipe and method comes from Artisan Bread in Five, makes up in a matter of minutes in a single container, doesn't require kneading and goes from last night's refrigerated dough to warm and ready to eat in one hour and ten minutes. Yummmmmmmmmmmm.


cindylbaker said...

Boy oh boy does this look delicious!

Anonymous said...

Perfect dreary day comfort food!