Navy Bean Soup With 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 most recently have a little time, I was surfing on the web a few days ago. In search of new, interesting ideas, inspirational dishes that I have never used before, to amaze my family with. Looking for a long time but could not discover any interesting stuff. Just before I thought to give up on it, I stumbled on this yummy and simple treat simply by chance on Suncakemom. The dessert looked so scrumptious on its photo, it called for fast action.

It was easy to imagine the way it is created, its taste and how much my hubby will probably enjoy it. Mind you, it is quite simple to please the guy when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyway, I got into the website and then used the simple instuctions which were accompanied by wonderful pics of the procedure. It really makes life much easier. I can imagine that it’s a slight effort to shoot pics down the middle of baking in the kitchen as you will often have gross hands so I really appreciate the hard work she devote to make this blogpost .

With that said I am empowered to present my own recipe in the same way. Many thanks the idea.

I had been fine tuning the original formula create it for the taste of my family. I’ve got to mention it was a terrific success. They prized the flavor, the structure and enjoyed having a delicacy such as this in the middle of a busy workweek. They ultimately requested even more, many more. Thus next time I am not going to commit the same miscalculation. I am gonna twin the quantity .

The origanal White Bean Soup With Ham is from 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.