I was going to write about a craft today but got sidetracked by soup. We are following, and have followed for several years, a low sodium diet. The weather turned cold here last week with the daytime highs at minus 7C or lower; today it is plus 14C, go figure.
Anyway, cold weather equals soup in my mind. Using what I had on hand in the pantry and fridge, ham and bean soup sounded like it would fit the bill. Getting back to low salt, all of the ingredients that I used are no or reduced salt but you can happily use what ever you like or what you have available. I make my own chicken stock which is seasoned with poultry seasoning so that affects the flavour a little.
Ingredients:
Ham, 50g or 2 oz. chopped, love ham? use more
1 can mixed beans
1 can black beans
1 large can diced tomatoes
1 sweet potato peeled and chopped
¼ sweet onion diced
Handful of green beans, chopped
3 cups chicken stock
2 Tbsp flour
1 ½ Tbsp butter
½ tsp garlic powder
1 tsp chili powder
1 tsp dried cilantro
½ tsp black pepper
½ tsp cumin
Open the cans so they are ready, drain the beans. Melt the butter in your soup pot and add the ham and onion. Cook until the onion is limp and stir in the flour. Pour in the liquid from the tomatoes and stir until it starts to thicken a little. Add the rest of the ingredients and stir until it comes to a boil and is thickened a bit. Turn down the heat and simmer until you are ready to serve.
You can use what you have; no green beans, add some frozen corn or peas or both. No sweet potatoes, add carrots instead. No ham, use diced bacon. I’m sure that you get the picture.
I let my pot simmer for a couple of hours but that is not necessary as the ingredients are already cooked. This made enough for about six large bowls of soup, another words for the two of us, leftovers to freeze.
Serve it up with some crusty sourdough or biscuits and it is like winter pig heaven!
Have a lovely week and remember to be kind. You never know who is having a horrific day and you might just brighten it with a smile and kind word..
