Ham and Bean Soup

Ham and Bean Soup
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Rating: 5
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This is a must when you have leftover ham
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Ham and Bean Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
This is a must when you have leftover ham
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Ingredients
Servings:
Units:
Instructions
  1. The night before, rinse the beans, then cover with water and soak overnight. The next day, drain the beans.
  2. In a large pot, add the water and salt and bring to a boil. Add the ham bone, beans, onion, celery, carrots, garlic, mustard and bay leaves. Give a stir and reduce heat and simmer for an hour or more.
  3. Remove the ham bone. My dogs love these yummy leftovers. At this point, add the chopped ham and the ground pepper, and simmer for another 30 to 45 minutes.
Recipe Notes

This is a great soup to make ahead, enjoy some now and freeze some for later.
Enjoy!!!

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Vegetable Soup Mix

Vegetable Soup Mix
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Makes 7 quarts or 14 pints
Vegetable Soup Mix
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Makes 7 quarts or 14 pints
Ingredients
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Instructions
  1. If using fresh tomatoes, blanch them first to easily skin them and cut up. If you haven’t blanched before, bring a large pot of water to a boil, gently crop the tomatoes, a few at a time, into the water. It will only take about 30-60 seconds for the them to be ready. Usually the skin splits a little. Remove them and put into a bath of cold water to stop the cooking and to make them easier to handle. Once cooled enough to handle, remove the skins, core them (removing the stem portion) and cut up into chunks.
  2. Add all the vegetables to a large stock pot. Add broth/water and bring to a boil for about 5 minutes or so. Season with salt and pepper, if using.
  3. Make sure you have clean jars and hot preferably or at least warm, not cold jars. Hot liquid into cold jars doesn’t do well. Leave about an 1” headspace and add your lid.
  4. I processed the jars at 10 pounds of pressure for 75 minutes. Pints would be about 60-65 minutes.
Recipe Notes

NOTE: A similar version has been a Valenti Family staple for years and years. I love the convenience and it’s a great way to enjoy your garden bounty or that of your local markets. I always use organic when possible and highly recommend it for you as well. Eliminating toxins and pesticides leads to a healthy gut system and overall good health.
This is also a great base, which means add meat if you wish or if you like other veggies, feel free to add or replace items. The key is to make something you and your family will eat and enjoy!

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The missing link in food preparation

Lentils spilling from glass jars

I have the pleasure of talking with so many on a daily and weekly basis and the topic of the missing link in food preparation comes up a lot.

Have you ever taken the information you have for granted? I find we all do it often, and most of the time without really realizing we do it.

Just yesterday I had a lengthy conversation about this very subject and it occurred to me that I should write about it more often because I catch myself assuming (and we all know where that leads us) that more know about this, especially with the internet and with shows like Dr. Oz, etc. and I have this very discussion often, even with those that I thought knew it.

What I do often realize though is that even if we’ve heard something once or twice, if we aren’t ready to hear or receive the information, we don’t. Make sense?

So let’s tackle the importance of proper food preparation. For the sake of this article, I’ll stick to soaking and sprouting our grains, nuts, seeds and beans and the reasons why you should consider it.

Before we start, I will say spear the objection of time right out of the gate. Yes, it takes a little more time and planning, and with that said, you can do this and your health will thank you and reward you in spades.

To keep things simple, the biggest reason to soak or sprout your grains, nuts, seeds and beans is to make them easier to digest. These particular foods give our body a hard time and that’s by design.

Think of phytic acid as a protective coating or layer on the outside of these foods that protects it from predactors, like environment, etc. It doesn’t distinguish that we are any different when we eat them. It still has that protective coating.

When you go through the process of soaking or sprouting first, this coating is “cracked open” so to speak, allowing us to more easily digest and the next biggest reason to prepare first, more nutrition.

These foods contain much more nutrients when we have access and instead of being anti-nutrient, they become a powerhouse of minerals and vitamins.

Oatmeal is a great example. It’s a grain and we’ve been told it’s good for us right? Some people say they get belly bloat and an uncomfortable feeling after eating it, but because they’ve been told they need to eat it, they continue anyway, not realizing that these “feelings” are because the body is reacting to the difficult to digest food.

To avoid this, soak your grains first. It’s really pretty simple. If it’s something you eat daily or a few times a week, make it on a night that you have a little more time, make enough to last the week, soak it overnight, cook it up the next morning and store the leftovers in the frig or cook only what you need and store the rest in the frig and cook as you go.

Here’s my favorite recipe for Breakfast Porridge from the Nourishing Traditions book. The leftovers also make great oatmeal cakes or fried mush, as some call it, by just adding an egg to help bind it together and frying in butter. My husband loves these.

If you’d like to get a little more in depth of the how-to’s, check out this article and chart for soaking times of your basic nuts and seeds.

Is this something you have tried or is it new? Share your experiences and questions in the comments below. Love sharing this journey with you.

To your health,

Kellie

Holistic Wellness Mentor