Post by Chuckie on Apr 20, 2020 6:57:20 GMT -5
I STILL had a LOT of Easter ham leftover, so I decided to wipe it out yesterday. ORIGINALLY gonna make a ham pot pie, but realized I had all these different beans laying around, so change of plans!! Monkey bought A BUNCH of Hatch chilies that our local store roasts every Fall. She always puts them in smaller Ziplock bags and freezes them. These babies were H-O-T this time around glad I only used TWO!!
Came out VERY hearty!! I paired this w/Dilly Casserole bread, DELISH. chamberscommune.proboards.com/thread/3112/dilly-casserole-bread
As an aside, I was busy w/other things yesterday, so made the Dilly bread in the BREAD MACHINE, came out GR8!!
CHEERS!
Chuckie
Chuckie's Ham, Bean & Legume Soup
1/3 cup each of navy, great northern, garbanzo, pinto, & dark red kidney beans
1 – tsp salt
½ – tsp baking soda
1/3 cup each split peas and lentils (rinse lentils until water runs clear)
2 – 32oz boxes of chicken broth
2 – TBS ham bouillon
2 – thick slices bacon, cut bite sized
2 – cups (or more) ham cut bite sized
1 – large onion, diced
4 – carrots diced
4 – stalks celery diced
2 – hatch chilies—preferably roasted—minced fine
4 – bay leaves
1 – tsp onion powder
1 – tsp garlic powder
Pick through beans, removing any foreign matter/broken beans. Place all the beans in a large stock pot w/the salt & soda, add enough water to cover beans about 3 or 4”, cover & bring to a boil. Boil 3 minutes, then let set covered for ½ hour.
Came out VERY hearty!! I paired this w/Dilly Casserole bread, DELISH. chamberscommune.proboards.com/thread/3112/dilly-casserole-bread
As an aside, I was busy w/other things yesterday, so made the Dilly bread in the BREAD MACHINE, came out GR8!!
CHEERS!
Chuckie
Chuckie's Ham, Bean & Legume Soup
1/3 cup each of navy, great northern, garbanzo, pinto, & dark red kidney beans
1 – tsp salt
½ – tsp baking soda
1/3 cup each split peas and lentils (rinse lentils until water runs clear)
2 – 32oz boxes of chicken broth
2 – TBS ham bouillon
2 – thick slices bacon, cut bite sized
2 – cups (or more) ham cut bite sized
1 – large onion, diced
4 – carrots diced
4 – stalks celery diced
2 – hatch chilies—preferably roasted—minced fine
4 – bay leaves
1 – tsp onion powder
1 – tsp garlic powder
Pick through beans, removing any foreign matter/broken beans. Place all the beans in a large stock pot w/the salt & soda, add enough water to cover beans about 3 or 4”, cover & bring to a boil. Boil 3 minutes, then let set covered for ½ hour.
In the interim, put diced bacon and onion in another stockpot (I used the large thermowell pot) cook until onions translucent and bacon slightly browned, remove from heat, stir in ham chunks. Drain beans in colander after ½ hour, add chicken broth to the bean pot, bring to boil. Add the 2 TBS ham bouillon to boiling chicken stock, whisk until dissolved well. Put drained beans in onion/bacon/ham (thermowell) pot, add split peas/rinsed lentils, vegetables & spices, pour chicken broth over. Add a bit more H20 or liquid if desired. Put in thermowell, run gas twenty minutes, leave CWTGTO for four or more hours. Remove bay leaves before serving.
Was purty tasty, if I say so meself!!