Don't throw away that leftover Ham Bone!! Use it to create this great & flavor filled stock! Even better in 15 Bean & Ham Soup *recipe here. ~Enjoy! Diane
Ham Stock Updated with InstaPot Directions Below! Ingredients: 1 large, meaty ham bone 2 quarts water, plus 2 cups 1 large onion, peel left on, chopped in quarters 3 large carrots, cut in 1/2 3 celery stalks, cut in 1/2 2 tsp kosher salt or sea salt 2 tsp course-ground black pepper 1 tsp garlic, minced 2-3 tsp chili powder SLOWCOOKER: Place all ingredients in a large 6 quart slow-cooker on High, cook for 6-8 hours, or until ham is falling off the bone, Discard all solids and ham bone. Remove fat from liquid/stock using a fat separator. Refrigerate or Freeze stock until ready to use. INSTAPOT: Place all ingredients in a large InstaPot and set to cook: Meat/High, 2 hours, let InstaPot do a natural release. Discard all solids and ham bone. Remove fat from liquid/stock using a fat separator. I did place my hambone on the trivet in InstaPot and filled with water to the Fill Line on the side of InstaPot (which was 10 cups for me) Refrigerate or Freeze stock until ready to use. Photos by: Diane Baker for Canning and Cooking at Home
0 Comments
This was the first time I have made this soup and pressure canned it as well...it has a wonderful flavor - I wish I had made MORE to can!! It's a great use of leftover Easter ham...save your Ham-bone to make the Homemade Ham Stock (recipe here) ~Enjoy! Diane
15 Bean & Ham Soup (with Pressure Canning Instructions) **new InstaPot Instructions added for the Homemade Ham Stock Ingredients: 1 bag Hurst's 15 Bean Mix, (20 oz. bag) 1 (14.5 oz can) diced tomatoes 1 small onion, chopped 1 tsp garlic, dried minced 1 Tbs lemon juice 1 1/2 Cups Ham, diced 2 Quarts of your Homemade Ham Stock** 2 Cups water kosher or sea salt, to taste (I add 2 tsp sea salt) Directions: Soak 15-bean mixture for 8 hours or overnight in 9 cups water. **Note: you can also do the quick hydration method offered by NCHFP. …"To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and rinse & drain..." Take drained & rinsed beans and place in large stock pot. Cover beans with 2 quarts of Homemade Ham Stock, and 2 cups fresh water. Bring mixture to a boil, uncovered. Lower heat, cover and simmer 5 minutes if canning (2 1/2 hours if eating right away and not canning;) add the diced tomatoes, onion, garlic lemon juice and ham. Continue to simmer 25 more minutes, covered, Taste soup and add any salt, if preferred. Pressure Canning: (makes approx 7 pints) Using a slotted spoon, fill canning jars half full with hot 'solids' from the soup mixture. Using a ladle add enough hot stock/liquid from soup to fill jars to 1" head space. Wipe rims with vinegar to clean rims before applying a new, sterile lid, Add screw bands on to finger-tip tightness. Vent Pressure Canner 10 minutes. Process pint jars 1 hour and 15 minutes or quarts 1 hour 30 minutes; at your canners proper pressure (psi) I am at 5280 ft. altitude and use a dial-guage canner so, my psi is 13 lbs. Always check to ensure you are processing for your canners needs. Recipe Adapted from: Hurst's Bean Mix Canning Instr Adapted from: Ball's "Ten Bean Soup" -'Ball Blue Book Guide to Preserving' Photos by: Diane Baker for Canning and Cooking at Home It's Winter and the days have been cold. I needed some soup! I had a nice bag of spinach staring at me in the fridge along with some fresh garlic and Summer corn that I used in another recipe earlier in the week. I decided to make a vegetable soup with Beans and Spinach as the base. To make this a complete vegetarian soup just substitute Vegetable Broth/Stock in place of the Chicken Broth/Stock. If you want the soup a bit creamier - consider blending up an extra can of beans in your blender and adding to the soup. This is a great tasting and nutritious soup - I used 3 fat cloves of garlic which gave this soup a nice garlic kick/flavor! This soup can be pressure canned (instructions below) ~Enjoy! Diane
Winter Vegetable Soup {Spinach & Bean} Ingredients: 1 tablespoon olive oil 1 tablespoon butter 1 onion, sliced thin 3 big cloves minced garlic 3 large diced carrots 1 cup corn 2 (14.5 ounce cans) fire roasted tomatoes 6 1/2 cups chicken broth/stock 1 can great northern beans, drained 1 can kidney beans, drained 2 teaspoons oregano 2 teaspoons parsley 2 teaspoons garlic powder 1 bag 10 ounce fresh spinach ground black pepper, to taste salt, to taste Directions: Place the butter and oil in the bottom of a large soup pot, and saute the onion until tender, then add the minced garlic for another 2 min. and cook until fragrant. Add all remaining ingredients to the pot and simmer until vegetables are tender. If you would like to add cooked rice or pasta, prepare according to the package instructions and serve on the side. I like leaving the pasta or rice out of the soup pot so that people can control how much of that they want in their bowl, and the starch from those items don't soak up all the liquid/broth. I also leave out the pasta and rice in case I want to continue on and pressure can any leftovers as you cannot can rices/pastas. Want to Pressure Can this Soup? Fill jars halfway with solids and the other half broth, process in a Pressure Canner: Quarts 90 mins and Pints 70 mins. at 10 pounds psi weighted gauge canner/11 pounds dial gauge canner (or the psi according to your altitude) *I increase NCHFP "Soup Timing" for the addition of corn & spinach in this recipe. http://nchfp.uga.edu/how/can_04/soups.html Yield: approx 3 & 1/2 quarts (7 pints) Recipe & Photos by: Diane Baker for Canning and Cooking at Home If you have access to fresh leeks, why not try making some leek and potato soup? Leeks are (at least to me) like scallions on steroids. The super version of an onion with a more subtle taste. Paired with the richness of a potato, it lends to a fantastic soup. The addition of thyme to this soup really enhances the overall taste. Enjoy! Diane Leek & Potato Soup Ingredients: 2 pounds fresh leeks, well cleaned and trimmed *using white/stem parts only 4 cups peeled, sliced russet potatoes, (or 1 quart home-canned plus the water from jar) 4 cups vegetable or chicken broth (or 1 quart homemade stock or broth) 1 cup water **if using fresh, uncooked potatoes 1 cup milk 2-3 Tbs Tapioca Flour (to thicken) 3 Tbs butter Thyme, Salt & Pepper to taste. Directions: Melt butter in large soup pot and add well cleaned sliced leeks, trimmed free of branched out, leaf tops. (Use only the white part - stem of leek *I do cut a small amount up into the light green.) Saute until wilted, about 5 minutes. Place potatoes in pot with leeks and stir in all broth/stock. Bring to a medium boil for 15 mins (**longer if starting with uncooked potatoes, also add an extra cup of water if starting with uncooked potatoes, cook potatoes until fork tender) Homemade canned potatoes are already cooked thus, not needing a longer overall cook-time. In a separate cup add milk and tapioca flour, whisk well until tapioca is fully incorporated into milk. Pour the milk mixture into soup pot. Add thyme, salt and pepper to taste. Lower heat to simmer and cook a final 10 minutes. Serve Hot. Pinterest: https://www.pinterest.com/pin/530510031081559319/ Recipe & Photos by: Diane Baker for Canning and Cooking at Home The perfect use for leftovers! This soup is amazing! Not only good for you but, oh - so tasty! and a great use for leftover ham or corned beef! Please give this family favorite a try! ~Enjoy! Diane
Creamed Cabbage Soup Ingredients: 32 oz. chicken broth 2 celery ribs, chopped 1 medium head cabbage (3 pounds) , shredded 1 medium onion, chopped 1 medium carrot, chopped 1/4 cup butter 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups half-and-half cream 1 cup whole milk 2 cups cubed fully cooked ham *or corned beef 1/2 teaspoon dried thyme Minced fresh parsley Directions In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham or corned beef and thyme and heat through. Garnish with parsley. Yields 8-10 servings. Recipe Adapted from: Country Woman Photos by: Diane Baker for Canning and Cooking at Home |