Ham and Bean Soup

This rich, hearty soup is a GREAT winter or rainy day soup. It is goes great with fresh veggies, homemade bread or rolls, corn bread, and more!

Heat:
*4 c ham hock broth (see Stoneyfield Ham Broth recipe)
*4 c cooked beans (I like mixed, pinto, or navy)
*1/2 c tomato sauce
*1 c chopped celery
*1 c chopped carrots
*1 c chopped onion
*2 cloves minced garlic
*1/2 tsp basil
*1/2 tsp oregano
*1/4 tsp thyme
*1/4 tsp pepper
*1 bay leaf (remove before serving)

*This recipe can be played with quite a bit – adding and taking out ingredients. You can also substitute dried ingredient equivalents in place of fresh.

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Ham and Noodles

This is one of Ethan’s favorite recipes! It goes great with mashed potatoes, corn/corn casserole, green beans, fresh veggies, fresh bread/roll, and much more!

*Boil ham hock broth
*Add enough homemade egg noodles or purchased home style noodles to fill the pot of boiling broth – continue boiling until cooked
* Add salt to taste

**To thicken ham and noodles, you can allow noodles to sit on low heat for a bit after they are done cooking.

Click HERE for cooking ham hocks