One of the biggest struggles I have had since my son and husband left has been with food. I have WAY too much of it! My daughter and I can only eat SO much and I have a huge stockpile so I have decided to try cook as much from my stockpile as possible. Tonight I made a quick and easy bean soup with what I have on hand. The ham cost me about $3 and all the canned goods were nearly free after coupons. It was healthy, cheap and we have plenty of leftovers…and we love bean soup!
A Little Bit of Everything Bean Soup
- 2-3 Tablespoons Olive Oil
- 1 Ham Steak - Fat trimmed off and cubed
- 1/2 Bag Recipe Beginnings (frozen pre-chopped onion, carrot, celery)
- 1 Can Diced Tomatoes
- 1 Can Garbanzo Beans
- 1 Can Light Kidney Beans
- 1 Can Black-Eyed Peas (yes I said Black-eyed Peas…stay with me)
- 1 Quart Chicken Broth
- 3 Cloves Garlic Crushed
- 1 Teaspoon Italian Seasoning
- Salt and Pepper to taste
- Water
In a 5-quart pot, brown the ham in the olive oil until it is a little crispy. Add the veggies and the garlic, cook for about 5 minutes and then add all remaining ingredients except the salt and pepper. Let simmer on low for about an hour to an hour and a half. Bean soups can get very thick so add water as needed. I also had some ciabatta rolls I needed to use so I made a quickie garlic bread. I spilt them in half, sprinkled them lightly with garlic powder, salt and pepper, spread them with Best Life Butter Spray (my new favorite thing) and broiled them until they were lightly browned.
This was one of THE best bean soups I have ever made. It has never crossed my mind to add tomatoes to a bean soup. Pasta Fagioli maybe, but not a ‘ham and bean’ soup. We LOVED it. These ‘throw everything in the pot’ kind of meals are always the best. This was a great start to using up my stockpile :-)
This recipe is part of our Cooking From My Stockpile Series
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