After a bit of a Holiday blogging hiatus, I’m officially “back” and enjoying the start of the New Year!
Tonight, I made up a big pot of this ham & bean soup to freeze for some quick meals for the rest of the winter!!
- Ham bone w/ some meat attached (plus any additional leftovers chopped up)
- 2 pounds dried beans (I used pinto)
- 1/2 medium sweet yellow onion (or more depending on your taste)
- 2 gloves garlic
- 1 bay leaf
- pepper to taste
- Sort through beans to remove any debris
- Soak beans according to package directions (I opted to not soak overnight, but did the quick boil/soak method instead)
- Drain beans (especially if soaking overnight), add 2–3 quarts fresh water and ham bone (enough water to just cover the beans + bone), onion, garlic, bay leaf, pepper to taste, and any additional ham bits you’d like to add
- Bring to a boil, then reduce heat and simmer 1–2 hours (until beans are soft)
- Remove bone(s), cut off any edible meat and put back in soup, remove bay leaf
Corn bread goes great with this soup! And it’s easy to make while the soup simmers. You can of course make this from scratch, but I had a packet mix that I got for almost free with coupons, so I opted for that instead!
Serve both warm–and maybe some vegetables would be good too!
In addition to being a great way to use leftovers and a yummy warm meal on a cold evening, what’s great about this soup is that it freezes wonderfully. The amount I made with this recipe yielded us dinners for two nights, plus two large plastic containers in the freezer for meals on other nights! I think that definitely qualifies it as a yummy, frugal find!!