Brrrrr! It's still cold out there. As winter (hopefully) starts to wind down, we're whipping up soup-suppers like you wouldn't believe. Big bowls of hot & steamy goodness are the perfect thing after a long, cold winter day. Paired with a crusty pieces of Italian bread or a big square of homemade cornbread, soup suppers just can't be beat.
So tell us...
What are your favorite SOUP, CHILI & STEW recipes?
Share 'em all in today's Recipe Round-Up!
Sure to keep you warm and fill you up, this authentic ham and bean soup from our cookbook 101 Farmhouse Favorites is a chilly weather champ. It may take a little while to prepare, but one bite and you'll know it's worth it!
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Ham & Bean Soup
Our good friend Kathy Grashoff from Fort Wayne, Indiana shared this recipe with us. Kathy says, "Our Family really enjoys this soup. It's always a welcome lunch on a chilly day!"
1 c. dried navy beans
8 c. water, divided
2 stalks celery, sliced
2 carrots, peeled and sliced
1 onion, chopped
3/4 c. cooked ham, cubed
1 t. chicken bouillon granules
1 t. dried thyme
2 bay leaves
1/4 t. pepper
In a large saucepan, combine beans and 4 cups water. Bring to a boil; reduce heat to low. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for one hour. Drain and rinse beans; return to pan. Add remaining water and remaining ingredients. Bring to a boil; reduce heat to low. Cover and simmer for 1-1/4 hours, or until beans are tender. Discard bay leaves. Using a fork, slightly mash some beans against the side of the saucepan to thicken soup. Makes 4 servings.
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