![]() Now, the question is: should you pre-soak the beans overnight? Alternatively, cannellini, navy, Boston beans, pinto, and kidney beans all make great options. ![]() What Beans Can I Use For this Ham and Bean Soup?įor this ham and bean soup, you can use Great Nothern Beans, which have a lovely nutty flavor. ![]() Chopped Ham – for more of that meaty ham flavor and wonderful texture.But feel free to use black if it’s all you have. Also, you’ll see the black flecks in the soup. When it comes to white pepper vs black pepper, just remember that white pepper has a little more heat and that black pepper has a stronger taste. Mustard Powder, Bay Leaves, White Pepper – to flavor the broth even more.Onion and Garlic – standard soup aromatics to make the broth more mouthwatering.Carrots and Celery – classic veggies used to add flavor, crunch, and nutrition.Simmered for at least an hour, the ham hock is the most critical ingredient on the list. Ham Hock – this is where the soup’s broth gets most of its flavor.Salted Water – you’ll use this to “hot soak” the beans so they’re soft enough to cook.Dry Great Northern Beans – I love these beans for their flavor and shape, but there are plenty of alternatives, which we’ll get into below.So whether you have holiday leftovers or a fresh ham hock ready to go, this old-fashioned ham and bean soup won’t disappoint. I hope your day is less chaotic than mine.This warm and comforting soup recipe is satisfying on its own, but it’s even more filling with a side of tender cornbread. This is my crazy life! See why I need this comforting soup? I also need 13 Minute Almond Joy Cookies for my sweet tooth after these kinds of days. I love recipes that feed us multiple times! One less thing for me to worry about as one kid dumps an entire bottle of dish soap down the drain, another kid tries to “clean” the couch with wood polish, and the dog mangles and shreds the styrofoam sprinkle system for the garden my husband built last night. This ham, spinach, and cannellini bean soup fed my family for the evening and I had plenty of leftovers for lunch the next day. As they say around these parts, “if you don’t like the weather in Knoxville, just wait a minute!” Side note, I am writing this with sunburnt shoulders…in shorts…with the air conditioner on. I don’t usually eat a lot of soup in the hotter months, but I think I have a few more days in the 70s before the heat turns up. I like to remove the stems of the spinach so that they don’t get stuck in my teeth.Īs soon as the spinach has wilted, the soup is ready to serve! Mmmm, mmmm, mmmm, look at all that chunky goodness! Ham and spinach soup is so comforting and yummy. Remove the bay leaves and add in 5 oz of spinach. Bring this mixture to a boil and then reduce the heat and let it simmer for 5 minutes. Don’t worry if you don’t have enough ham just use whatever you have so it gets used up! Throw in a few bay leaves to soak in a little more flavor. Pour in a can of undrained cannellini beans (or Great Northern Beans) and 2 cups of diced ham. I think it is important to use the reduced sodium version because with regular broth I find the soup too salty. Saute these two vegetables for about 5 to 7 minutes or until they are soft.Īdd in 46 oz of reduced sodium chicken broth. Sprinkle in a tablespoon of Creole seasoning in order to add some flavor. Throw in 4 large diced carrots and a small diced onion. Pull out the Dutch oven and drizzle in 1 tablespoon of olive oil and 1 tablespoon of butter. With the bold seasonings and robust flavors, my kids had no problem slurping up the handfuls of vegetables I threw in. I advocate this deliciously simple ham, spinach, and cannellini bean soup! I like it because I can add fresh veggies, I use up all my leftovers, and I have plenty for my family’s dinner and lunch the next day. Now that you have thoroughly enjoyed your Easter weekend and filled your bellies to the brim, whatcha gunna do with all that leftover ham? I mean, besides the typical ham and cheese sandwich? That’ll get old after the second day.
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