Ham and Bean Soup

Ham and Bean Soup
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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
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Votes: 1
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
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
Servings:
Units:
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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Roasted Tomato Sauce

Roasted Tomato Sauce
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Makes approx. 1 quart or 2 pints
Servings Prep Time
1 quart 15 minutes
Cook Time
2 hours, 20 minutes
Servings Prep Time
1 quart 15 minutes
Cook Time
2 hours, 20 minutes
Roasted Tomato Sauce
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Makes approx. 1 quart or 2 pints
Servings Prep Time
1 quart 15 minutes
Cook Time
2 hours, 20 minutes
Servings Prep Time
1 quart 15 minutes
Cook Time
2 hours, 20 minutes
Ingredients
Servings: quart
Units:
Instructions
  1. In a large bowl, mix the oil, garlic, onion, and Italian seasoning together. Wash and cut up tomatoes and add to the bowl with the oil and mix well.
  2. Preheat oven to 300 degrees.
  3. Line a baking sheet with parchment paper or spray with cooking oil. Place tomatoes on the baking sheet and top with the basil and rosemary and sprinkle Jazzy salt (or salt and pepper) to taste over all.
  4. Roast in the oven for about 2 hours. Increase the heat to 400 and roast another 20 minutes.
  5. Once done, remove the pan from the oven and let cool for a few minutes. I used my food processor to puree to the desired consistency I liked. It only takes a few pulses. If you’d like it thinned down a bit, add a little bit of water. You can also use a blender to do the job.
  6. Serve right away with your favorite pasta or meat dishes. Or, if making several pans at once, hot pack into hot jars and can for later use, which is what I typically do. Enjoy!!!
Recipe Notes

Warning: Your house will smell AMAZING!!! My husband’s mouth was watering!

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Beet and Spinach Salad

Beet and spinach salad

Beet and Spinach Salad
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When I was at my Mom's recently, there was access to fresh spinach and beets from the garden. My brother's friend can't do too many raw vegetables, so this was a way to utilize fresh produce and accomomdate a cooked vegetable that isn't cooked too much. Hope you enjoy my adaption.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Beet and Spinach Salad
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When I was at my Mom's recently, there was access to fresh spinach and beets from the garden. My brother's friend can't do too many raw vegetables, so this was a way to utilize fresh produce and accomomdate a cooked vegetable that isn't cooked too much. Hope you enjoy my adaption.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Place spinach in a large bowl.
  2. Heat oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes.
  3. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.
Recipe Notes

Note: I peeled, cut and steamed the beets separately. This takes approx. 15 minutes as you want them slightly crisp, not mushy.

The original recipe, minus my tweaks came from Eatingwell.com

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