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Recipe for White Bean Soup with Ham
Growing up, there were a couple of dishes that my mother made, that I remember very well. She use to make Custard Gelatin, a dessert I didn’t care for all that much as a youngster but I remember my brothers loving it. I’ve looked high and low for a similar recipe to that old family favorite, but with no luck. I would love to find one. She also made an excellent potato bread dough that turned into dinner rolls, fried up into scones, and she made the best cinnamon rolls.
One dish she that I remember gracing our table on many occasions was white beans with ham. To me, it always tasted better then it sounded . So when I saw this recipe at Kathleen’s blog,“Deja Vu” Cooks, I knew I had to try it. And I’m so glad I did. It was thick and rich and comforting. Even my teen daughter said it was the best. That’s the highest of complements to me. It kind of felt like I had come full circle. Now I’m the one making the bean soup. And tearing my hair out. Memories of yesteryear came flooding back. But in a good way! White Bean Soup and Ham Recipe from “Deja Vu” Cooks Ingredients 1 Tablespoon Butter 2 Slices Bacon (cut in small pieces) 2 Carrots (peeled and finely chopped) 2 Stalks Celery (finely chopped) 1 Medium Onion (finely chopped) 2 Garlic Cloves (finely chopped) 2 Cups Ham (cut in bite size pieces) 4 Cans Cannellini Beans (washed and drained) 3 Cups Chicken Broth 1 Cup Heavy Cream Salt and Pepper (careful with the salt, ham will add salt) Preparation Cook bacon on medium heat for 2-3 minutes. Add butter, carrots, celery and onion and saute until tender. Add ham, beans, and broth and simmer approximately 1 hour. Add heavy cream and heat thoroughly Salt and pepper to taste Note: There is a print link embedded within this post, please visit this post to print it.
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