Navy Bean Soup

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We had scalloped potatoes and ham the other night so I had the ham bone left over after taking some meat off for the casserole. It’s very cold here today so I threw together this soup and let it simmer while we did barn chores and came into a nice hot lunch.

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1 package navy beans (rinse well but do not soak)

some baby carrots or regular carrots diced

small onion diced

kale leaved chopped fine (your preference how much)

ham bone or cubed ham steak (this is totally optional as you don’t need the meat)

chicken bouillon cubes (I use 4 as mine are 1 cube per 2 cups of water)

8 cups of water

1/4 tsp. garlic powder

salt / pepper to taste

Toss all into a pot and simmer for an hour (or until beans are tender)

Perfect for our chilly afternoon, sneaking in some greens with the kale and served with warm bisquick biscuits!!

 

 

Roasted Red Pepper Soup

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Once in a blue moon the man of the house decides to make dinner.  Last week the mood struck him so he decided to make Roasted Red Pepper soup (it may have been my mother nagging him to make it and not the mood really 🙂 )

So here is the step by step pictures and the recipe follows.  This can be served hot (how we like it) or chilled.  Either way it’s a great soup for a dinner party as it’s super EASY and impressive!!  It’s rich, creamy and full of flavor!!

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roasted peppers

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cooled slightly and peeled

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pepper, leeks, broth brought to simmer

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puree in blender in batches if need be

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return to pan and add remaining ingredients

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last sprinkle of pepper

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simmered 15 minutes and served

Roasted Red Pepper Soup

½ cup butter

4 cups chopped leeks

4 red peppers

1 ½ cups chicken broth

3 cups buttermilk

1 tsp salt

¼ tsp white pepper

1/8 tsp cayenne

 

Melt butter and cook leeks on medium heat until soft and tender (approx. 6 minutes)

Add roasted Red Pepper and chicken broth and bring to simmer

Remove from heat and puree in blender (or immersion blender)

Return to pan and add buttermilk, salt, white pepper & cayenne and stir to combine

Bring to simmer and simmer about 15 minutes

Serve hot with a dab of sour cream or chill and serve cool

**to make roasted peppers**   Preheat oven to 400 degrees

Wash and dry 4 red peppers and lay them on their side on a foil lined baking sheet so the stems are facing to the side not upright

Bake for 20 minutes and then flip about ¼ way and bake another 20 minutes until the skins are charred and the pepper is deflated a bit

Cool and peel the skins off and discard

(you can broil them about 8 inches from top broiler also but you will need to watch them and turn them a few extra times until charred all the way around and the pepper is soft. It is quicker but requires more watch time)