Ham and Bean Soup II
Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.
INGRIDIENT
DIRECTION
Step: 1
In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
Step: 2
Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
Step: 3
Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.
NUTRITION FACT
Per Serving: 459 calories; protein 33.8g; carbohydrates 50.6g; fat 14g; cholesterol 46.9mg; sodium 949mg.
The word “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.
