When frosty winds are blowing, it's time to put a simmering pot of delicious soup on the back burner and pop some bread in the oven. Nothing warms a kitchen better!
This Ham & Bean Soup recipe, with tasty little chunks of ham and carrots, makes enough to feed a crowd. Perfect for game day parties, movie marathons, or to freeze extra for another day. Add a pan of Seasoned Cornbread and you're all set to go!
Jo Ann's Garden-Fresh Tomato Soup is a winner any time of year, and we like to serve it with these Sloppy Joes. This recipe makes plenty of sandwiches to share, and it freezes well too.
Looking for a sweet combo? How about some Old-Fashioned Hot Cocoa and Banana Crumb Muffins? Delicious for a mid-morning snack or after-school treat.
Warming winter favorites, just waiting to chase the chill away...click through to see all the recipes!
Ham & Bean Soup
Warm and filling, this hearty soup is a complete meal in a bowl. Serve it with a big piece of cornbread for a real treat! Scroll down to see the complete recipe, and click here to see a list of all of the recipes in Grandma's Favorites cookbook.
Ham & Bean Soup, Bethi Hendrickson, Danville, PA
1-1/2 to 2 lbs. ham hocks or cooked ham steak, cubed
2 40-oz. cans Great Northern beans
1/2 lb. baby carrots, sliced
3 to 4 potatoes, peeled and cubed
2 T. ham soup base
Optional: 12-oz. can regular or non-alcoholic beer
Add ham hocks or cubed ham to a large stockpot; add enough water to half-fill the pot. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 30 minutes, or until ham is very tender. If using ham hocks, remove from pot; shred meat with a fork and return to liquid in pot. Add undrained beans, carrots, potatoes and soup base; stir well. Reduce heat to low; simmer for one hour, stirring occasionally. Add beer, if using; simmer for an additional one to 2 hours. Makes 15 to 20 servings.