Wednesday, January 23, 2013

Ham and Bean Soup


Having an enormous family, and trying to eat more regularly from Weston Price Diet is a challenge, especially financially. My family loves soups and stews, and because I can make them so nutrient dense with minimal amounts of money, I tend to make them often.

Ham and Bean soup is an especial favorite for my clan, and is wonderful for pregnant and breastfeeding mothers as well. While I tend to use mostly Great Northern Beans, I like to add in Navy, Cannellini, and Pinto as well, not only to increase flavor, but to make my soup more nutrient dense. It is also not easy to get a large amount of salad into my family, so I add a plethora of vegetables into my soups. My kids inhale the soups and get their veggies in as well. Home made stock not only increases the nutrient content of the soup, but creates a protein sparing effect, and I can decrease the amount of costly animal meat without giving up the nutrients my children need.

Ham and Bean Soup

Ingredients:

Great Northern Beans (dried): 1 pound
Navy Beans (dried): 1/2 pound
Cannellini Beans (dried): 1/2 pound
Pinto Beans (dried): 1/2 pound
Bay Leaf: 1 to 2
Home made chicken stock: 2 quarts
Water: 2 quarts
Onion: 1 large diced
Carrots: 3 medium diced
Celery: 3 medium diced
Anaheim pepper: 1 small seeded and diced
Organic Ham: 1 pound
Sea Salt: 1 tablespoon
Pepper: 1/2 tablespoon


Recipe:

1. Rinse the beans and pick through them to pick out any stones. Soak all beans overnight with water. In the morning, in a large crockpot, place the beans and enough water to cover inside. Add 1 or 2 bay leaves to water and beans. Set the beans on low heat for at least 4 to 6 hours. Watch the beans through the day if possible. If the beans have cooked down and need more water, you can add in a cup or two at a time until the beans remain completely covered with water.

2. When the beans are softened and cooked through, add in the stock, onion, carrots, celery, anaheim pepper, salt, pepper, and ham, and let cook another hour on high heat.

3. This is served well with homemade sour dough bread or corn muffins.

4. Enjoy!!





1 comment:

KC @ genxfinance said...

Don't mind if I do. Your Ham and Bean soup looks scrumptious!