Ham broth and bits of ham from the freezer made for a yummy soup!
The Normanator and I are making every effort to prepare our meals by using food we’ve stashed in the freezer in order to make room for the piggy we’ve ordered from Norm’s cousin. This piggy has been feasting on vegetables and watermelons and such like all summer; it should provide us with wonderful protein.
We invited a dear friend to join us so I wanted to present LOTS of nutrition for her lunch time pleasure!
To make this soup I placed the chunk of frozen ham broth into a 3 quart saucepan and heated it through thoroughly. While it was parked on the back burner, the front burner held a skillet filled with onions, carrots, celery happy to be sauteed. It begged for salt, pepper and a quick shake of onion powder. By the way, it SMELLED divine. I opened a can of white beans and placed the whole works, juice and all, into the ham broth.
SIDEBAR: Canned beans in this house is convenience food. While it may be ideal to use dry beans that have been soaked, on this occasion I chose to raid the pantry. Canned beans are often found in bundles of food from food pantries or food drops, so users of SNAP or WIC which are paid for by EBT cards can also catch a break with canned beans. END SIDEBAR.
The flavors married nicely as the sauteed veg were poured into the “hot tub” of broth with ham bits. While they mingled I made a dessert that won the hearts of the people at our table.
I was so excited to make this dessert that I forgot to take a picture! my bad…
Three apples were peeled and placed into a bowl of salted water so the flesh did not turn brown. One by one, they were cored and sliced and placed into a heavy skillet along with a pat of butter and a splash of coconut oil. I stirred them often, coating each slice with the oil/butter combo. When they began to soften I sprinkled everything with cinnamon and a bit of sugar. *My mom used to use brown sugar. Either would do nicely. Before they finished cooking I added a few drops of water and a handful of raisins.
No one spoke during the meal. All we heard from the three of us were slurps of soup and murmurs of “Mmmm!”
The cost of this soup was nearly nil. Two carrots, one small onion, 2 ribs of celery and broth with ham bits from the freezer kept the ledger in the black. The apples were bought in bulk so we think they were about 15 cents apiece.
Now I’m dreaming of pork chops with apple slices…grin/giggle
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PLEASE TAKE NOTE: Because of scheduling issues, the Cooking Class planned for November 6 in Tecumseh, NE has been set instead for Friday, November 13th. This class is still offered at no charge but it is important for you to save your place at the table by calling 402 335 2134. Ask for Terri.