Saturday, December 29, 2012

Creamy Snowy Bean and Ham Soup

Staying in the kitchen today... my favorite place to be! Since there is a pretty dusting of snow on the ground today, I am going to make cannellini (aka white beans) soup for the boys with the Christmas ham leftovers and the hambone.

Did you know that spelling 'hambone', using all your letters on Words With Friends, as the first word played will get you A LOT of points? So many points that your opponent will quit the game?  Don't hate the player, hate the game!

Ham and/or hambone (1 cup diced ham)
6 cups water (you can do half chicken broth if desired)
1 cup plain Soymilk or cream
1 cup shredded carrots
1 diced onion or some leeks
1/4 teaspoon black pepper
Dash of garlic
Dash of turmeric
You can add salt too but be careful since ham can be salty already.
2 cans of cannellini beans (reserve until end)

Put the above, EXCEPT the beans, in 5qt Dutch oven. Gently bring to a simmer.  Reduce heat to low, cover and cook until veggies are tender.  You will want to cover and simmer for a couple hours if you are using a hambone to allow the natural fat and larger bits of ham to work their magic into the soup. Stir occassionally, flipping the bone over too.

After about 90 minutes, remove the bone and pick any meat off it and return those to the pot.

Add two 15 ounce cans of cannellini beans and stir until heated through.   Combine 1/4 cup GF baking mix with 3 tablespoons melted margarine, stir into soup and continue to stir until the soup thickens (5-8 minutes).

My cats are hovering around the stove hoping for a tasty nugget! It does smell great in here. Between the smoky ham and the carrot cake I made today, it smells like a holiday!

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