White Bean Soup And Ham
Beans are not only great source of carbohydrates but can pride themselves with lucky charm as well. How many vegetables can do that?
As I lately have some time, I had been browsing on the web a few days ago. On the lookout for new, challenging thoughts, inspiring meals that I’ve never tried before, to amaze my loved ones with. Searching for a while unfortunately couldn’t find any interesting stuff. Right before I thought to give up on it, I stumbled on this scrumptious and simple dessert simply by chance on Suncakemom. The dessert seemed so fabulous on its photos, it required instant actions.
It absolutely was not so difficult to imagine the way it’s created, how it tastes and just how much my hubby might want it. Actually, it is rather simple to please the man in terms of puddings. Anyhow, I visited the site and then followed the step by step instuctions that have been coupled with great pictures of the operation. It just makes life much easier. I could suppose it’s a bit of a hassle to take photographs in the midst of baking in the kitchen because you most often have gross hands and so i seriously appreciate the time and energy she put in to make this blogpost and recipe easily followed.
That being said I am encouraged presenting my own recipes in the same way. Thanks for the thought.
I had been fine tuning the main mixture to make it for the taste of my loved ones. I have to say it had been an awesome outcome. They loved the flavour, the structure and loved having a sweet such as this in the midst of a busy week. They basically demanded even more, many more. Thus the next occasion I’m not going to commit the same miscalculation. I am going to multiply the amount to make them delighted.
The Navy Bean Soup And Ham provided by suncakemom.
Soak the beans according to instructions on packaging and belief.
Pour oil into a saucepan and heat it up.
Add the diced onion, celery, carrots and salt then mix them together well.
Saute the vegetables on high for 3-5 minutes until the onion gets a translucent/glassy look.
Turn the heat down to medium low and cook the mixture until the onion starts caramelizing, stirring occasionally for about 15-25 minutes. (optional)
Add garlic, black pepper, and tomato then mix it well. Cook it until garlic gives out its scent for about 2-5 minutes.
Add beans, paprika and the optional chorizo.
Fill it up with water, put the lid on and simmer it for about 60 to 90 minutes depending of the beans.
Ten minutes before the soup is done, add carrots and other vegetables like kale, cauliflower, brussels sprouts or broccoli then turn the heat up and bring it to boil.
When the soup starts to boil lower the heat and simmer it for 10 minutes or until the the desired texture of vegetables is reached.
Take the soup off heat and let it cool down a bit before serving, for about 20 minutes.