"In cooking, as in all the arts, simplicity is a sign of perfection." - Curnonsky

Monday, June 4, 2007

Soup of the Week

Go figure . . . Saturday it was 92 degrees. Today (Monday) it is 65 degrees. Only in Michigan can we go from one extreme to another. But that's okay by me, because that means I can fix this great soup for the cooler weather.

If you like ham and bean soup, but don't want to spend hours in the kitchen, this tasty and timely version will leave you with a satisfied smile.

Ham & Bean Soup

2 carrots, sliced
2 celery ribs, chopped
Chopped onion
2 tablespoons butter
4 cans (15 1/2 oz each) great northern beans, rinsed & drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
Minced garlic
1 bay leaf

In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients; cook for 15 minutes or until heated through. Discard bay leave before serving.

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