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!
- 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
- Chop ham to bite size pieces, fat and grizzle removed
- Peel and chop carrots and celery
- Peel and chop onion
- Peel and chop two of the potatoes
- The the third potato chop into smaller pieces
- Chop garlic clove.
- Sauté onion in olive oil till translucent
- Add salt and pepper
- Add celery and carrots and sauté for a few minutes
- Add potatoes and garlic, sauté for a few minutes
- Add ham, beans and stock
- Add Italian herbs and pinch of thyme
- Bring to boil then simmer on low till small potatoes start to disappear
- Salt and pepper to taste.
- If needed add more herbs
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