Latest News

While this is not a food blog, I just had to share another recipe before we get back to surviving and thriving through medical mayhem.

Easter may be over but help keep the joy of the risen Lord in your heart – and tummy with this Ham & Bean Soup!  Many of us celebrated with decorated hard boiled eggs, chocolate bunnies and ham.  Don’t throw out the bone but save it for this delicious recipe.  We may not have very cold days here in Central Florida but we do have raining, damp ones that will cure the gloom.  Make with dry beans or with canned – either way it will come out simply delicious.

1930s Ham & Bean Soup    

By Command Cooking

Time: 6 hours Yield: 10 servings

Step back in time and savor the flavors of the past with this comforting and hearty 1930s Ham & Bean Soup. Loaded with creamy navy beans, tender chunks of ham, and fresh vegetables, this soup is perfect for chilly nights or a cozy lunch. The recipe is easy to follow and makes a large pot, which is great for feeding the whole family or for having lots of leftovers. Serve 1930s Ham & Bean Soup with crusty bread and a side salad for a complete and satisfying meal that will warm you up from the inside out.

Ingredients:

3 cups dried navy beans or 2 cans of navy beans

1 (14.5-ounce) can diced tomatoes, undrained

1 large onion, chopped

1 meaty ham hock or 1 cup cooked ham, diced

2 cups chicken broth

2 1/2 cups water, plus more, to taste

salt, to taste

pepper to taste

fresh parsley, minced, to taste

Directions:

Step 1 Rinse and sort the beans. Soak the beans according to the package directions.

Step 2 Drain and rinse the beans.

Step 3 In a Dutch oven, combine the beans, the tomatoes, the onion, the ham hock, the broth, the water, the salt, and the pepper and bring to a boil.

Step 4 Reduce the heat, cover the Dutch oven, and simmer the soup until the beans are tender, about 1 hour 30 minutes. Add more water to the soup if needed.

Step 5 Transfer the ham hock from the soup and let it stand until it is cool enough to handle.

Step 6 Transfer the meat from the ham hock and cut it into bite-sized pieces.

Step 7 Return the ham to the soup and cook until it is heated through.

Step 8 Garnish the soup with the parsley.

Step 9 Serve