Add the meat and beans: Remove the ham bone, pull off and shred any meat, then add the meat back to the pot along with beans and more ham if needed. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Scoop tablespoonfuls of tomato paste onto a plate and freeze until solid, then keep in a resealable bag in your freezer until needed (no need to thaw it first). Add the broth ingredients: To the pot, add in water, ham bone, and chicken bouillon. Navy beans or cannellini beans would work well in this soup. Add the ham and cooking oil to a large soup pot. Cajun cuisine uses a trinity (celery, green bell pepper, and onion) and many Latin cuisines use sofrito (peppers, onion, garlic, and cilantro). The recipe calls for dried Great Northern beans, but you could use any small dried beans you like. Set Instant Pot on Sauté function and cook onion, celery, and carrots in butter 3-4 minutes. Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic. Mirepoix is used most often in French and American cooking. These are also called aromatics because they give off such a great aroma when sautéed. Mirepoix (pronounced meer-PWAH), is the French word for a combo of diced celery, carrot, and onion. Save dried herbs for slow cooker meals and spice mixes. If you don't have kitchen twine, use one of the sprigs to tie the others together. Serve this soup with crusty bread or buttermilk drop biscuits for a family meal that feels like true comfort food.įollow this rule for using fresh versus dried herbs: For soups that have a short cook time like this recipe, use fresh thyme sprigs rather than dried. Add ham, ham bone, carrots, celery, onion. Reduce the heat to low and simmer for 30 minutes. Fill with enough water to cover by about 1 inch bring to a boil over medium heat. (Using leftover ham also makes this a fantastic lunch the next day.) Canned beans also save time they only need a ten-minute simmer before it's ready. Place beans into a large container and cover with several inches of cool water let soak, 8 hours to overnight. The secret to this soup is store-bought diced ham: it lets you skip all the prep and adds a salty, smoky flavor to the broth without having to simmer a ham hock for hours. Simple, hearty ham and bean soup is the kind of easy dinner recipe you can fall back on again and again, especially in cold months.
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