After eating the wonderful Grill-Smoked Pork Shoulder with Spice Rub for dinner, making Pulled Pork Sandwiches, and Quesadillas with it, we still had quite a bit left, so we decided to make soup. We found a traditional recipe for Ham and Bean Soup in the Better Homes and Gardens New Cookbook, but thought it was too boring, so we amped it up with vegetables. Here’s a California take on a classic.
Rinse one pound of Dried Navy Beans and place them in a stock pot with 4 cups of water.
Bring water to a boil, reduce heat to low and simmer for 2 minutes.
Remove from heat, cover pan with a lid, and let sit for an hour.
Strain beans and return to stock pot with 4 cups fresh water.
Stir in:
3 teaspoons Penzey’s Ham Soup Base and Seasoning
1 teaspoon Bouquet Garni
1/2 teaspoon Garlic Powder
Simmer over low heat for 1/2 hour.
While the beans are simmering, prepare the vegetables.
In a large skillet, over medium heat, saute:
3 Tablespoons Olive Oil
2 Carrots, diced into tiny cubes
2 Turnips, finely diced
3 ribs Celery, finely chopped
1 Onion, finely diced
Stir frequently until vegetables become tender.
Remove from heat and set aside.
Chop 8 ounces Mushrooms into large diced pieces.
Chop 1 pound cooked Pork into small cubes.
When bean have simmered for 1/2 hour, stir in:
Reserved cooked vegetables
Mushrooms
Pork
1 15-ounce can Diced Tomatoes with Sauce
Stir until well combined, then cover and allow to simmer for one hour, stirring occasionally.
Test beans to make sure they have softened – you may find they need to simmer a bit longer.
Add Salt and Pepper, to taste.
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| Double Rainbow over our backyard |
Hi, there was a recipe on seabass with mango posted on July 19 but I could not find a place to print it ? Suzanne
Hi, Suzanne. Thanks for stopping by my blog. All 3 of the recipes I posted on 19 July come from a cookbook called “Around my French Table” by Dorie Greenspan. I belong to an on-line group that is working our way through the book – as part of our participation agreement, we cannot re-print the recipes. However, I did find the original recipe on-line which is hyper-linked from the first sentence of my post. Please note that we substituted White Sea Bass for Salmon. To see how other members of the group fared with salmon, check out this website: http://www.frenchfridayswithdorie.com/?p=1099
All the best,
Susan
Susan and John, I’m quite impressed that you had Pensey’s Ham Soup Base and Seasoning on hand. I think you give Better Homes & Gardens Ckbk” wwaaaaay too much credit.
Susan, I have been trying to join the French Fridays with Dorie goup on Facebook for the past two weeks. A little frustrated with our FFWD link. But, I cannot get accepted by the administrator. Do you know who she or he is? Thanks, Mary
The extra veggies look like a great addition!
Susan, this looks wonderful, don’t tell anyone but I love soup, even in the summer!
This soup looks fabulous…love your jazzed up version! I will have to get some of Penzey’s Ham soup base…something I know I would use often.
Susan, who is the administrator of our FB page? I don’t have a clue, I always thought it was Phyl Divine. Glad you were able to add Mary.