Thursday, January 2, 2014

Christmas ham and navy bean soup ~

Hello, dear friends!

Happy New Year!

The new year has begun. I am taking down the tree and all the Christmas decorations and cleaning all around the house. It has been a busy last two days of organizing.
I always get a "get organized" mentality right after the holidays. 
I needed to have dinner in the crock-pot all day while I was de-cluttering and using up the rest of my Christmas ham was perfect. I make this navy bean soup quite often during the winter. It's perfect for those cold winter days, it's a very hearty soup.

I rinsed the navy beans and had them soak overnight

I drained the beans and rinsed them again the next morning

My veggies ~ I didn't end up using the second carrot

I like to cut my vegetables up into larger sizes when using the crock-pot

Ham and seasonings

I made up a huge batch of chicken stock a few weeks ago. I froze most of it and have been using the stock  in many dishes lately. I just took out three bags and placed them in a bowl of cool water to thaw

Since the vegetables take so long to cook down and I was planning on pulling out the ham bone part of the way through I laid it on the top. I took the ham bone out after 6 hours (I pulled off any meat still left on the bone and put the meat back in the crock-pot).

This is what the soup looks like after blending two cups of the soup in the mixer and then adding a cup of milk

Navy bean and ham soup ~

3 Cups dried navy beans
6 Cups cold water
4 medium potatoes (cut into large pieces so that each piece has the potato skin on it)
1 Medium carrot
2 celery stalks
1 small turnip, pealed and cut
1/4 onion, chopped
2 Tsp. Italian seasoning
1/8 tsp. fresh ground pepper
6 Cups chicken stock
1 Cup milk
1 bay leaf
1 ham bone
2 Cups ham

1} Soak beans overnight in cold water, drain and rinse

2} Place chopped up vegetables, seasonings, beans, chicken broth, cut up ham pieces, and ham bone in the crock-pot and cover. Cook on low for 8 to 9 hours. 

3} Ladle 2 cups of the soup mixture into a blender or food processor. Blend until smooth; return to the crock-pot. Add the milk and cover. Cook on high for 15 minutes until heated through.

I served this delicious soup with Cheddar garlic biscuits (so easy and delicious)!
We had Amish friendship bread for dessert. It was the perfect winter meal! 

Cheddar Garlic Biscuits ~

2 Cups packaged biscuit mix
1/2 Cup shredded cheddar cheese
2/3 Cup milk
1/4 Cup butter, melted (I think 2 TBS. would work just fine)
1/2 tsp. garlic powder

1} Preheat oven to 425 degrees. Grease baking sheet, set aside
2} In a large bowl combine biscuit mix and cheddar cheese; add milk. Stir to combine. Drop dough from a well rounded tablespoon onto the prepared baking sheet.
3} Bake in the preheated oven for 8 to 10 minutes or until golden brown. In a small bowl combine the melted butter and garlic powder; brush over hot biscuits. Serve warm.

Recipe via: Better Homes and Gardens Off the Shelf Baking cookbook

It's a pretty sticky mixture

I end up getting about 16 biscuits out of this recipe

 So simple and so delicious!

Dinner is served along with leftover Christmas punch

Since going down to one income so that I can stay home with my baby girl, I find myself being a lot more frugal. I was able to freeze half the biscuits, two gallon baggies of the soup, and a loaf of the Amish friendship bread that I also mentioned making. It's nice not wasting anything and having lots of meals in the freezer.


Linking with ~

My Repurposed Life ~ Catch as Catch Can
The Charm of Home ~ Home Sweet Home
So Much Better With Age ~ Give Me the Goods Link Party
VMG206 ~ Brag About It
Confessions of a Plate Addict ~ Tuesdays The Scoop
A Stroll Thru Life ~ Inspire Me Tuesdays
Cozy Little House ~ Tweak it Tuesday
TwelveOeight ~ Linkin' Blogs
My Romantic Home ~ Show & Tell Friday
The Shabby Nest ~ Frugal Friday