Add canned Great Northern Beans that have been drained and rinsed plus cubed ham steak then turn the heat back down to medium and simmer for 20 minutes, stirring occasionally.Ĭrispy crostini are not only simple to make but fabulous for soaking up that luscious, savory broth. Step 3: Slowly stream in chicken stock while stirring then turn the heat up to high to bring the stock to a bubble. Step 2: Sprinkle in gluten free flour (or all purpose flour if you don’t need to eat GF), which gives the soup a luxurious silkiness, then stir and cook for 1 more minute. Add garlic that’s been pressed or minced, plus a pinch of dried thyme then saute until the garlic is extremely fragrant, 1-2 more minutes. Season with salt and pepper then saute until the vegetables are tender, 10 minutes. Step 1: Heat extra virgin olive oil in a large soup pot over medium heat then add chopped carrots, celery, and onions. Let thaw in the refrigerator 12 hours prior to meal time then pour into a soup pan and reheat over low. Cool the soup completely then scoop portions into Souper Cubes or Ziplock Freezer bags and freeze flat. If you want a thicker, creamer ham & bean soup, you can blend some of the beans with broth before adding to the soup. The amount I’ve listed will give you an almost “Egg Drop Soup” consistency. I use a light sprinkling of flour to give my Ham and Bean Soup a wonderful silkiness. I prefer to use Bush’s canned Great Northern Beans, draining and rinsing them before adding to the soup. Two other options are Cannellini beans, which are larger and a touch more firm than northern beans, and white navy beans which are the smallest and creamiest of the three. I use Great Northern Beans in this recipe, which are creamy and not too large. Lastly, this recipe is fabulous for using up leftover holiday ham. You can also ask the deli department to slice you a ham steak from one of their hams. If you’ve got all the time in the world, tossing ham bones or a ham hock into your Ham and Bean Soup to slow cook is a no brainer, but if you want to get this luscious recipe on the table on a busy weeknight, diced ham steak is the way to go. I find ham steaks near the eggs and breakfast sausage in the grocery store. I prefer Costco’s Kirkland brand chicken stock and Pacific brand chicken stock, both of which are gluten free.Ĭan I Make Ham and Bean Soup Without a Bone? Chicken stock – vs chicken BROTH – is loaded with rich, layered flavor and makes this soup taste like it’s been simmering all day. Cubed ham steak lends that signature, salty flavor we crave from Ham and Bean Soup without having to use ham bones. Using high quality canned beans will still give you a smooth and creamy soup – I promise! I use Bush’s Beans. RELATED Slow Cooker Black Bean and Rice Soup I’m taking a few shortcuts with this recipe to get it on the table quickly without sacrificing flavor: Between the rich stock and salty ham, which kind of self-seasons the dish, trust me – even if you can’t smell anything on account of being sick, you will definitely taste the flavor coming out of this soup. I’ll show ya.Ī base of sauteed vegetables, garlic, and pinch of dried herbs joins flavorful chicken stock, canned beans, and cubed ham steak before simmering for just 20 minutes. Oh yes you CAN get a full flavored, thick and creamy bean soup using canned beans. Sick or not, your whole family will devour this hearty and nourishing meal that’s made with minimal ingredients, including canned beans – no soaking required! That is to say, all five of us have been horribly ill this month but Mama’s on the mend and pushing big steaming bowls of this incredibly easy Ham and Bean Soup under everyone’s noses. We’ve officially emerged from the depths of the germ factory formerly known as our home! I don’t know whether to tent the house and set off a Lysol bomb, or move and start over.
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