Friday, November 1, 2013

Ham Soup

This is my lunch basically every day!  Not much to say about it, because it is what it's called, but it is really good and nutritious.  This is my dad's recipe.  It changes every time.

Ham Soup

  1. All quantities are minimums; add more if you want
  2. Adjust seasonings to taste
  3. Roughly chop all veggies

- 2 handfuls dried beans
- 1 cup ham (or at least two cups of ham with bone...the more bone, the more you should put in)
- 2 stalks celery
- 1 medium carrot
- 3 small red or white potatoes
- 1/2 cup wild rice
- 1/4 cup whole quinoa or millet
- 1 cup "soft" vegetables like kale, spinach, cabbage, mushrooms, corn, water chestnuts
- 3 tsp bullion
- 3 tsp spices: salt, pepper, mace, cloves, parsley, coriander, mustard powder, garlic powder

  1. Wash beans very well to remove dust.  Check them for small pebbles and remove those, too!
  2. Fill soup kettle halfway with water.  Put the beans in, bring to boil, then reduce to simmer.
  3. Add ham, bring back to simmer.  Add celery, carrots, and spices except salt, and bring back to simmer.  Add wild rice, bring back to simmer.  After about 30 minutes, add the potatoes and quinoa or millet.  You want the total stewing time to be about one hour, and you want to wind up with beans & rice just cooked and with potatoes that aren't overcooked (beans take about an hour, wild rice about 40 minutes, potatoes & whole grains about 10 minutes)
  4. Once the beans & rice are pretty soft, add the bullion and salt.  (Don't add the bullion or salt until the beans are soft, because they slow down the softening process.  It's okay to do this if the potatoes are not yet fully cooked.)
  5. Add your soft veggies.
  6. Stew it all for five or ten minutes.  Then put about two or three ladles' worth into a food processor and blend on pulse.  Return the processed stuff into the soup, stir well, and serve!
This also saves really well in the fridge!

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