1/03/18 Cook’s Corner
Betty Kaiser
Happy New Year 2018 everyone! At our house, we’re starting
off the New Year with…Leftovers! And I’ll bet your refrigerator is full of the
same. Oh, sure, the pecan pie is probably all gone but there’s plenty of
leftover ham or turkey to go around and around and around.
It must be time for soup! This year I’ve got leftover ham
and that means lima bean or split pea soup. The problem with sharing soup
recipes is that it’s hard to nail down the exact amount of ingredients to use.
I make soup by the seat of my pants. A little bit of this, a little bit of
that, etc.
Good soup making is not simple. You don’t just pop
everything in a pot and walk away. Creating a delicious soup takes time. Most
soups call for layering ingredients. The broth or liquid is your base. The
veggies and meat are your center and the seasonings are your final touch. Yes,
soup can be made in a crockpot but it still needs attention.
A soup’s liquid is a balancing act. Thin or thick? I start
out with the recommended recipe amount but inevitably add more liquid.
Seasoning also varies. I always need to add more at the end. The amount of salt
is a tough call. I look for low sodium broths and love Mrs. Dash’s products. Crushed
red pepper flakes and a few drops of green Tabasco Sauce really brighten up
vegetable soups. I also use concentrated chicken, ham or vegetable bouillon.
At my house soup begins in the morning by sautéing the
well-known Mirepoix (2 parts onion, 1 part each celery and carrots) that is
then added to the broth with other liquids and seasonings. Unless it’s a stew
that needs to have the meat tenderized, I add the cooked meat toward the end of the
process.
The following recipes are best with ham off the bone. Place ham
bone in a large kettle and cover it with water. Bring to a boil and simmer for
about one hour or until the meat starts to fall off the bone. Remove the bone
and meat from the water and set aside. Skim the fat from the broth and return
to the stove to prepare the soup. Add ingredients per recipe. While soup is
simmering remove remaining ham from the bone and cut into bite-size pieces. Discard
the bone.
These soups can be ready to eat in as little as 3 hours. They’re
best if simmered long on low heat. I cook them all day. Don't be afraid to add more liquid as needed! Finish seasoning an hour before serving for
a brighter flavor. They can also be made the day before serving. Enjoy!
HAM AND LIMA BEAN SOUP
Simmer ham bone (as above) in 3 quarts water. Remove bone.
Skim broth.
Soup:
2 cups dried lima beans
1 medium onion, chopped
4 stalks celery, diced
2 large carrots, shredded
Ham broth (above); add more water as needed
1-2 pints tomatoes
1 8 ounce can tomato sauce
3 whole cloves
2 bay leaves
1 teaspoon basil
1 teaspoon thyme
Last hour additions:
1 chicken or ham bouillon cube
2 tablespoons brown sugar
3 cups chopped ham
Lima Beans: Rinse dried beans, place in pot on stove and
cover with cold water; bring to a boil. Turn off heat and let sit for one hour.
Drain and add to 3 quarts of the broth with the following:
Sauté the onion, celery and carrots in butter. Add to broth with
the remaining ingredients. Simmer all afternoon to blend flavors and finish
cooking beans. Thirty minutes before serving add bouillon cube, brown sugar and
chopped ham. Taste to adjust seasonings. Serve with corn bread and a salad.
Serves 6-8 generously.
KCD’S SPLIT PEA SOUP
This was served weekly at Kaiser's Country Diner
Simmer ham bone (as above) in 3 quarts water. Remove bone.
Skim broth.
Soup:
2 cups dried split peas (or 1# bag)
Ham broth (above) or 2 32-ounce cartons chicken broth
1 large onion, minced
3 celery stalks and leaves, chopped
3 large carrots, grated
2 medium potatoes, grated
1 large bay leaf
1 teaspoon each basil and thyme
Pinch of cayenne pepper
1 teaspoon ham or chicken base
Last hour additions:
Garlic salt and lemon pepper to taste
3 cups shredded ham
Add the split peas to 3 quarts of the ham bone broth. Bring
to a boil uncovered for 2 min; remove from heat. Cover and let stand (1) hour.
Sauté the onion, celery and carrots in small amount of oil. Add to broth with
potatoes, and seasonings. Simmer long and low until very tender, stirring
often. Add water as needed. One hour before serving add: 1 teaspoon each basil
and thyme plus 2 teaspoons liquid smoke and shredded ham. Taste for more salt
and pepper or other seasonings. Serves 8.
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s
Corner is dedicated to sharing a variety of recipes
that are delicious, family
oriented and easy to prepare.
