Thursday, April 12, 2007

Mmmm Mmmm Good!

Today I made one of my favorite soups. This recipe may be a repeat for some of you because I give it out a lot. It's worth another try, because it is perfect this time of year when you're looking to use up some leftover Easter ham.



My kids ate two bowls each!



Ham & Navy Bean Soup
1 lb. dry navy beans
5 cups water
1 can beef consomme
1 chicken boullion cube
1 chopped onion, cooked until limp in 1 Tbsp. butter
1 cup chopped carrots
2 cups chopped ham
3 bay leaves
salt and pepper
Soak beans overnight. (Or cover in water, boil 3 minutes and then turn off heat and let beans soak in hot water for one hour.) Then drain and rinse.
Add 5 cups water, broth and boullion. Simmer for 2 hours. Then add rest of ingredients. (You may need to add more water, it thickens as it simmers.)
Serve with warm bread and a fresh green salad! Healthy and delicious...

1 comment:

Stie said...

That sounds so good! It's not a re-run to me, and I will definitely be trying it!

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