Ham and Great Northern Bean Soup

Basic ham and bean soup. Very easy to make.

Step: 1

Cut ham off bone in bite-size pieces, reserving bone. Melt 1 tablespoon butter in a skillet over medium heat and fry ham pieces in hot butter until lightly browned, about 4 minutes.

Step: 2

Melt 1 tablespoon butter in a large saucepan; cook and stir onion, carrots, and garlic in the hot butter until softened and onion is translucent, about 5 minutes. Pour undrained beans into vegetables, add ham and reserved ham bone, and pour in water to make soup your desired thickness. Stir bay leaves into soup and season with salt and black pepper.

Step: 3

Bring soup to a boil, reduce heat to medium-low, and simmer for 25 minutes. Remove ham bone and bay leaves before serving.

Per Serving: 238 calories; protein 13.2g; carbohydrates 21.7g; fat 11.2g; cholesterol 31.3mg; sodium 919.6mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being processing menu whole , and the water based material completely covers the essential in a stew as compared 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 making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.