Ma’s Ham & Bean Soup

I posted my mother in law’s ham recipe the other day, and I recommended saving the unused sauce, the leftover ham, and pan juices for later. This is why! You can make this on the stovetop in a large pot of dutch oven, or in an extra large crock pot.

I’ll admit we’ve sometimes had the craving for this soup and made a ham just for this purpose. If you do that, you’ll want to set aside meat from at least half of the ham for eating since this recipe is meant to be made from leftovers.

Ingredients

Leftover ham (on and off the bone), pan juices, and any unused sauce (from Ma’s ham recipe)
1 bag great northern beans
1 x 28ox can diced tomatoes
1 medium onion, diced
2 cloves garlic, minced

Instructions

Prepare beans using instructions on the bag for the “quick soak” method. Do not drain the water from the pot when finished. (This takes about an hour)

Place ham (bone with meat, and any additional meat off the bone) into an extra large pot or dutch oven. Add beans and the water from soaking. Add the diced tomatoes (do not drain), pan juices, ham sauce, onion, and garlic.

Cook on low, pretty much all day. Stir occasionally and add some water if it begins to get too thick.

Simple Salsa

Ingredients

6 tomatoes, seeded and cut into quarters
2 cloves garlic, minced
½ large red onion, cut into large chunks (separate each layer into its own piece)
1 jalapeno, de-seeded and diced
1 tbsp kosher salt
1 tbsp cumin
Leaves from about ¼ to ½ of a bunch of cilantro

Instructions

Place everything into a large food processor and process on low. Once the pieces look relatively small, stop the food processor and stir. Process again to make sure any larger pieces get chopped.

Cucumber Salad

cucumber-saladThis is a super simple cucumber salad. It’s quick to make, and a good opportunity to practice knife skills.

Ingredients

6 cucumbers
2 pints grape tomatoes
Half of a medium red onion
2 packets Good Seasons Italian salad dressing & recipe mix
Red wine vinegar

Instructions

Cut cucumbers in half vertically and remove seeds. Scoop out the seeds with a teaspoon or melon baller and cut into slices (half moon shaped).

Thinly slice onion (almost like a julienne size).

Halve the grape tomatoes.

Combine the veggies. Add seasoning packets, stir. Add red wine vinegar to taste (start with a few shakes, and increase a few shakes at a time).

Red Wine Onion Soup

fullsizeoutput_bd1Whenever I eat a dish I love at a restaurant, I love the challenge of trying to make it home. There’s a local restaurant near us that has this amazing red wine onion soup. This soup is so good that my wife, who used to be a french onion soup hater, orders it every time we go to this place. So naturally I needed to try to replicate it. I got close to the real deal. I want to try it with a higher ratio of wine to beef stock, but I haven’t had a chance yet.

Ingredients
1 large vidalia onion, thinly sliced
3-4 cloves garlic, minced
2 tbsp butter
1 bottle red wine
3 cups beef stock
4 tsp worcestershire
3 tbsp Maggi liquid seasoning (This can be hard to find. Just use a little more Worcestershire if you can’t find it.)
¾ tsp thyme, or 4 sprigs fresh
2 bay leaves
Kosher salt
Stale French bread
Gruyere cheese, thinly sliced
Asiago cheese, thinly sliced

Makes 4-6+ servings, depending on the size of your soup crocks.

Instructions

Heat butter in dutch oven. Add garlic, onions, & thyme. Add some salt (cuple of pinches). Cover to cook, stir occasionally. Cook until onions are soft. When the onions are soft, uncover and cook until golden.

Deglaze with wine. After you’ve deglazed, just pour the rest in. Add beef stock, more salt, bay leaves, worcestershire, and Maggi.

Bring to boil. Reduce and simmer for about 30 minutes. Taste a few times and salt until it tates salty enough.

Preheat broiler.

Cut bread into cubes. Put 4 cubes into each bowl (or more, depending on size of soup crocks. I used Le Creuset mini cocottes. The bread in these filled about 1/2 of each.)

Ladle soup into bowls. Let the bread absorb broth for a few seconds and add more soup if needed.

Top with alternating layers of gruyere and asiago. (2 layers of each)

Place the bowls onto a sheet pan. Broil until it’s melty and a little golden.