Saturday, April 4, 2015

Sunday's Recipe

I hope you have enjoyed the recipes this week.  If you have any ham left over, here is a great recipe to use it up.  Enjoy!

Left Over Ham and Bean Soup

  • 1 leftover ham bone
  • 2 cups leftover ham, chopped in cubes
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 whole parsnip, peeled and cleaned
  • 3 (15 oz) cans cannelini beans (white kidney beans), drained and rinsed
  • 1 tbsp Vegeta or 8 cups low sodium vegetable broth
  • 8 cups of water if using Vegeta
  • 1 tsp cumin
  • 1 tsp thyme
  • salt and pepper to taste
  • ¼ cup fresh parsley, chopped
  1. In a large soup pot, heat olive oil. Add onion, celery and carrot and cook for about 5 minutes until onion is tender. Add garlic, ham, ham bone, parsnip, bay leaves and either the broth or the water plus vegeta. If you don't have a ham bone, just skip it. Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
  2. Add rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
  3. Remove ham bone, bay leaves and parsnip. Garnish with parsley.

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