Spring is here! Including the spring of 2012, the past four springs have essentially consisted of easter left overs and signing a lease on a new apartment. As the sudden reality of moving has dawned on my consciousness, I realized that I need to use the ham bone I’ve been freezing.
On Sunday I made bean soup using the ham bone from Easter. It was delicious and simple.
Mixed Bean Soup:
2 cups mixed beans (soak overnight prior to cooking) 1 chopped onion 1 cup chopped celery Ham bone with meat 8 cups water
Saute chopped onion and celery until translucent. Add ham, beans and water. Cook under low heat uncovered for about 2 1/2 hours. Stir occasionally. Essentially the ham does the magic. Serve with my easy-peasy corn bread.
Trader Joe's boxed corn bread (egg, 3/4 cup milk, 1/2 cup oil) 1 T butter 1 T honey
Cook according to box, I used a bread loaf pan and parchment paper to protect from my spaztic oven.
Brush on butter and honey while warm to create a glaze.