Melanie's Bean Soup

A little while ago I mentioned in a post that I had recently made my first batch of Bean Soup for the fall. I had intended to post the recipe shortly thereafter, but suddenly it's past Thanksgiving and I still haven't posted it! So without further ado here is the recipe.

2 cups dry beans, soaked overnight or quick soaked (I use a blend of 5 or 6 of my favorite beans; you can also buy bean soup mix on the bean/rice aisle in the grocery -- just throw out the seasoning packet!)
2 quarts broth (I usually use chicken or vegetable, but you could use water and bouillon cubes in a pinch!)
1 15-oz. can diced tomatoes
2 teaspoons ground cumin
1 teaspoon salt
pepper to taste
2 Tablespoons dried onion OR 1/3 cup chopped onion sauteed in a little oil or butter
8-10 oz. ham, chopped or shredded (this can be leftovers, canned ham or deli ham)

Drain beans from overnight soak. Place all ingredients in dutch oven or slow cooker. If using a dutch oven, bring soup to a boil. Reduce heat; cover and cook for at least 2 hours. Check periodically to make sure the liquid level is good. Add water or broth if needed. Check bean tenderness to make sure soup is ready.

If using a slow cooker, follow manufacturers instructions. In my 6-qt. slow cooker I usually set it on low and let it cook all day (8-5).

Garnish with cheese and serve with cornbread or muffins.

Serves 6-8 the way we eat it. You might get more or less depending on how much people like it!

Happy Eating!

Ham & Cheese Muffins

The other night I decided it was time for the first batch of Bean Soup. This is a recipe I created years ago, that has become a winter staple around here. I usually make cornbread to go along with it, but I had been flipping through cookbooks, and ran across this recipe. I decided to branch out and try these with the soup. I think they are a nice alternative. They would also go well with beans and rice or even a big salad. Enjoy! 

1 cup cornmeal (I prefer yellow)

1 cup unbleached flour

1/2 teaspoon salt

1 Tablespoon baking powder

2 large eggs

1/3 cup butter, melted

1 cup milk (I used fat free)

1 Tablespoon Dijon mustard (I used Grey Poupon Country French)

1/2 cup cheddar cheese, grated (I used the Mexican blend)

1/2 cup shredded ham (I used Boar's Head Black Forest Ham -- about 4 oz. run through the food processor)

Preheat oven to 400 degrees. Grease muffin tins. Mix dry ingredients. In another bowl, mix wet ingredients including cheese. Combine dry and wet until just moistened. Fold in ham. Fill muffin tins 2/3rds full. Bake for 15-20 minutes. 12-18 muffins.

The original recipe said 10-12 muffins and to bake for 20 minutes. I got 18 muffins, and I think they should have baked more like 15-18 minutes, but it probably depends on your oven.

Happy Eating!