Tuesday, February 5, 2013

Ham and Bean Soup

This is Scott's own recipe!  He came up with this recipe after trying the "Official Navy Bean Soup" from a cookbook we picked up at Captain Anderson's in Panama City Beach, FL but their recipe wasn't quite what he was looking for  ... plus that one uses Navy Beans and he wanted something using Great Northern Beans, which are a little creamier than the Navy Bean ... this recipe is perfect!!!    He's actually cooking up a pot as I write this and it smells sooooo good I can taste it.  

Ham and Bean Soup

4 cans Great Northern Beans, undrained *
1-1/2 lbs Ham, diced
2  Tblsps each of Butter and Extra Virgin Olive Oil
1/2 lb Carrots, sliced or diced
1/2 lb Celery, sliced
1/2 Lrg Onion, chopped or diced
4 Cloves Garlic,  minced
1 tsp Fresh Cracked Black Pepper
2 cans Vegetable Broth
2 tsps Ham Base

Heat Butter and EVOO in a soup pot.  Add Onions and Garlic and sweat.  Add Carrots and Celery and cook for about 2-3 minutes.  Add remaining ingredients EXCEPT for one can of the Beans.  *Crush the one can of Beans in a separate bowl with a potato masher and then add to soup (this acts as the thickener).

Scott mashing the one can of beans.
Let simmer for 1-2 hours or until the Carrots have cooked thoroughly.

HINT: Scott uses a mandolin to slice the Carrots and Celery.
Close up ... now doesn't that look yummy?

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