Tuesday, December 30, 2008

The snow is melting, but it's still cold. I'm making a big pot of bean and ham soup with the leftover ham from Christmas. It's steaming up the kitchen nicely.
Sandra's Bean and Ham Soup
Makes a ton.
Made this for Rosie's outdoor wedding-- Only had 2 cups left over...

8 cups chicken broth (my homemade chicken broth is condensed)
8 cups water
2 cups mixed beans and barley (soaked)
2 cups pureed carrots
1/2 onion, minced
1 pound chunked spiral-sliced honey ham
spices--paprika; onion powder; oregano; thyme; sage
1 Tablespoon Kitchen Bouquet

Cook two hours. Chill in fridge overnight. Warm slowly and gently.
(Note: The overnight chill allows the barley to soften, making for a creamier soup.)

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