Wednesday, May 13, 2009

Quick Bean & Ham Soup

First it was hotter than usual for the month, then it got colder than usual. During the hotter time, my freezer was left slightly ajar (thanks, Spawn!). Did I mention that it was HUMID during the hot time?

At any rate, I had to defrost the freezer.

Defrosting the freezer I found amazing items I had not really focused on still being around. I found ham left over from Thanksgiving. I found kidney beans left over from SOMETHING or other. I found more beef stock than I thought I had in there. Having found them, and knowing that the weather was changing, I hauled them out and made soup.

I have GOT to stop feeding the freezer and letting things accumulate in it.


1 1/2 cups left over ham, cut in about 1/3 inch dice
2 cups left over beans, any type really. If using canned, rinse them well.
1 cup diced carrots
1 qt beef stock
1 qt chicken stock

Take a big ol' pot. Put a bit of fat in the bottom and saute' the carrots 'till crisp but cooked. Add rest of ingredients. Simmer. Adjust seasonings. Serve.

Makes about 8 servings.


  1. Your bean and ham soup sounds delicious, quick and easy! That's exactly what I go for in my recipes, too. Have you ever tried cooking beans in a pressure cooker before? Here's a recipe for you.

  2. Oh, yes, I almost always use a pressure cooker for beans. The only time I don't is if I'm doing the hay box cooking approach. Both save SO much energy, but the pressure cooker saves time as well.