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Month: December 2015

Ham, Potato and Bean Soup

December 30, 2015 / / 0 Comments

What to do with holiday leftovers is as much a tradition as the holidays themselves.   So with that in mind, viagra I decided to go along and add a dish to the leftover tradition.   We had ham, as do a lot of people.  And like lot’s of people, we had lot’s of it left over.  After a few days of eating it I was starting to wonder what else besides sandwiches or frying it up with my morning eggs I could do with it.  I thought about for a little while and decided a soup would be good.  But what kind?  My friend said potato and ham.  I thought genius, but it needed something else.  I then thought bean with bacon!   So I thought use the ham,  instead of bacon.  And our ham, potato and bean soup was born.  This was supposed to be a cream soup, but I couldn’t decide whether to blend just the potato, or the beans, or both.  As I was cooking,  I realized that if I cut some of the potatoes small, and cooked them long enough, the potatoes would start to break down and create a creamy effect.  Thus, solving the problem of what to blend.  In the end, what I got was a brothy soup with bit of a creamy texture that is simply divine.  Enjoy!

 

Ham, Potato and Bean Soup

 

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Ham, Potato and Bean Soup
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Ingredients
  • 1 med onion
  • 2 carrots
  • 2 celery ribs
  • 3 potatoes
  • 2 cups chopped ham, fat and grizzle removed
  • 1 can of white cannellini beans, drained
  • 4 cups broth
  • 1 bay leaf
  • 1 clove of garlic
  • 1 teaspoon Italian herbs
  • Pinch of thyme
  • Salt
  • Pepper
  • Olive oil
Instructions
  1. Chop ham to bite size pieces, fat and grizzle removed
  2. Peel and chop carrots and celery
  3. Peel and chop onion
  4. Peel and chop two of the potatoes
  5. The the third potato chop into smaller pieces
  6. Chop garlic clove.
  7. Sauté onion in olive oil till translucent
  8. Add salt and pepper
  9. Add celery and carrots and sauté for a few minutes
  10. Add potatoes and garlic, sauté for a few minutes
  11. Add ham, beans and stock
  12. Add Italian herbs and pinch of thyme
  13. Bring to boil then simmer on low till small potatoes start to disappear
  14. Salt and pepper to taste.
  15. If needed add more herbs
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Chicken Soup With Rice and Thyme

December 12, 2015 / / 0 Comments

It’s deep in the fall and the weather is unusually warm.  But that doesn’t mean you can’t make a great soup.  And what better one then a classic?   This time I will keep it simple but very flavorful.   I had some leftover chicken broth from a previous meal and froze it.  I decided instead of taking that and making stock out of it I would use it as is to be my base for this soup.  It’s basically chicken water but it lended itself beautifully to this recipe.   But if you don’t have any lying around regular chicken sock will work.  I hope you enjoy it! I did!

 

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Chicken soup with Rice and Thyme
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Cook time: 
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Ingredients
  • 2 boneless skinless chicken breast
  • 4 cups chicken broth(water)
  • ½ cup of rice uncooked
  • 3 ribs of celery
  • 2-3 carrots
  • 1 medium onion
  • 2 cloves of garlic
  • 1 bay leaf
  • Thyme
  • Olive oil
  • Salt and pepper
Instructions
  1. When I say 2 chicken breasts I mean two halves.
  2. Make them good sized ones.
  3. This should still be a hearty soup.
  4. Cut chicken into bite sized chunks
  5. Chop onion
  6. Chop celery
  7. Peel and chop carrots
  8. Chop garlic and separate
  9. In a large stock pot, pilule sauté onion and half of garlic in olive oil
  10. Add celery and carrots
  11. A little thyme
  12. A pinch Salt and pepper
  13. Add chicken and cook till done
  14. While cooking the chicken, cook rice till it's almost done.
  15. When chicken is done, add stock/chicken water
  16. Add bay leaf, garlic and a generous amount of Thyme.
  17. Don't over do the thyme!
  18. It should be prominent but not over powering.
  19. Taste and smell as you add
  20. Salt and pepper to taste.
  21. When rice is almost done add it to the soup.
  22. Cook soup for another 10-15 minutes on medium till rice is fully cooked and soup is fully heated
  23. Chicken should be tender and veggies should still have a little crunch.
  24. If you like softer veggies cook a little longer
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