Temperatures are in the low 30's with more rain... a few flurries farther north.
It won't be long and the clocks with "fall back" and the evening darkness will arrive by 4:15 pm. Certainly makes for a long night.
Now that the colder weather is here to stay, it's officially Soup Time!
I love soup and can and often do, eat it everyday.
I have been on a "Soup Roll" lately, and this weekend I made White Bean and Ham Soup.
A few weeks ago, when the hubby was on vacation, we put a ham on our Ronco Showtime Rotisserie and BBQ Oven. About twice a year we get out our Ronco Showtime Rotisserie, and cook a ham.
It's the best way to cook a ham.
I saved the meaty ham bone and froze it until I was ready to make soup.
I hope you try this delicious soup!
White Bean and Ham Soup
1 pound dried great northern beans
1 meaty ham bone or 2 smoked ham hocks
8 cups vegetable broth
6 cups water
3 medium carrots, sliced
3 celery ribs, diced
1 medium onion, chopped
3 cloves garlic, minced
1 small green pepper, seeded, chopped
1 small red pepper, seeded, chopped
1 can (14 1/2 oz) diced fire-roasted tomatoes
3 bay leaves
1 t dried basil
2 t creole seasoning
1/4 t pepper
2 T dried parsley flakes
2 t liquid smoke, optional
Place beans in a Dutch oven or soup kettle; add enough water to cover by 2 inches.
Bring to a boil; boil for 2 minutes.
Remove from heat; cover and let stand for 1 hour.
Drain and rinse beans; return to Dutch oven or soup kettle; add ham bone or ham hocks.
Add vegetable broth and water.
Bring to a boil. Reduce heat; cover and simmer 2 hours.
Add carrots, celery, onion, garlic, green pepper, red pepper and can of fire roasted diced tomatoes. Add seasonings and liquid smoke, if using.
Simmer 1 hour longer.
Remove meat and bones from soup.
Remove meat from bones; dice and return to kettle.
Discard bay leaves before serving.
The opinions stated here are my own. I have not been compensated from Ronco.