Ham and Bean Soup

It doesn't get much simpler or Southern than this!  The key to GREAT bean soup is three fold.
#1 Beano (let's all be just a little bit honest here), #2 cornbread and #3 really good ham (the beans are just beans). 

2 cups chopped  ham
1 c light brown sugar
1/2 c sorghum molasses (in Tennessee, get Benton County, in Kentucky get Moonlite - they are the best in each state)
1 c water
1 large Reynolds Baking Bag with tie
1 pkg (large bag) dried northern beans
your largest crock pot
2 boxes of Jiffy Cornbread Mix (or make it from scratch if you prefer)
cooking spray

First things first, rinse those dry beans in your colander and get all the dust off them.  Then put them in a very large Tupperware box and cover with cool water to let them soak for at least 8 hours.  Pick out any discolored or "bad beans".  It takes a full day of soaking to have these ready to cook.  I start mine soaking in the morning then put them in the crock pot just before we go to sleep.  You'll wake up hungry I guarantee but it'll be oh so worth it when you don't have to cook tomorrow!

Second, take the sliced ham and place it in a baking bag.  Add the brown sugar, top with molasses then add water.  Make sure the sugar, molasses and water mix and then tie your baking bag closed  (poke a few holes in the bag to vent the steam) then bake in a baking dish @ 350* for one hour.  Remove ham from oven and open the bag (just cut a slit in the top) to allow ham to steam for 30 minutes in the juices.  Remove ham a few slices at a time.  Drain juices (those are precious and you'll need them) - chop the ham into very small pieces.  Place in a Tupperware bowl and then top with all those fabulous juices.  Seal and refrigerate overnight.  If you're in a pinch for time, buy the ham already to go - Kentuckiana makes a Brown Sugar Baked Ham.  Those are already sliced and super convenient.

Just before bedtime, place the soaked beans in your crock pot, cover with water (plenty of water) and set the heat on low cook.  Add salt and pepper to taste.  When you wake up (in the night or in the morning) check that water level as it cooks out quickly.  In the dawn of daylight (or when you are awake enough to function) add 2 cups of chopped ham and at least /2 cup of the juices from that ham.  This is the KEY to making GREAT Ham and Bean Soup.  Beans are beans, but great ham makes it famous with your friends and family!  You may want more ham it you like it meatier.  Add extra juices accordingly.

Let combination simmer all day (or at least 4 hours).  I know those beans just cooked all night but it's the addition of the ham, juices and extra soak time that make this so wonderful.

Prepare corn bread as directed....okay that's not exactly true.  I always add an extra egg (for luck according to my Mama) and (forgive me...) 2 good big pinches of white sugar.  I know that sounds awfully Yankee but Lord Love Me, I do like sweet cornbread.  You can make muffins, make it in a baking dish or bake it in an iron skillet - just be sure to spray your cooking outlet with spray before you begin.  Let cornberad cool completely or you'll eat it all warm with butter and have none to go with your soup!

Serve soup with Beano (revisit key #1) and warm cornbread.  Add a big glass of tea and you are all set for a low calorie high protein delicious dinner (the left overs are fabulous for lunches so this dish goes even farther)!!! 

This makes a really pretty delivery meal if you have a friend in need or under the weather.  I hope this warms your heart as much as it does mine.  Enjoy Ya'll!  xxooxx

Cheesy Potato Soup

There is no better comfort food that potato soup. 

End of statement, it cannot be argued. 

I learned some new tricks with this today as my ingredient stash started to dwindle...it came out to the be the best pot of cheesy potato soup I've ever made!

5 lbs large russet potatoes
2 cans evaporated milk (low fat is fine)
1 1/2 cup milk (skim, 2% or whole milk - it all works, you may need a bit more depending on thickness)
1 large box Velveeta Cheese (2% is fine)
1/2 stick butter (real butter)
salt and pepper to taste
1 package of real bacon bits or 1/2 lb of bacon fried and crumbled
2 chopped scallions

Peel and dice potatoes, try to keep them a consistent size.  Put into a large pot of boiling water and cook until very tender and water begins to thicken.

Remove potatoes and drain 80% of the water (don't let any of your potatoes get way - use a colander).  I just eyeball this process - most of the water out...just a little left in the pot.  I use my potato masher (yes, the old fashioned kind with an handle - I have Mammy's) and lightly mash your potatoes.  You want it lumpy but thick. 

Add mixture into your crock pot or you can simply return it to the stove top and finish it on the spot.  Add evaporated milk and regular milk (the evaporated milk makes it creamier).  Cube the Velveeta and add to the soup mixture.  Add Salt and Pepper to taste.  Drop in the butter.  I have to admit, the butter was a rescue effort as my soup's sample taste was "too thin".  This did a GREAT job of improving the taste and consistency.  Wish I'd have done that years ago!

If your soup is too thick, thin it with more regular milk.  You can always thin it but you cannot thicken it well.  If you need to thicken, you can mash the potatoes more but it will only work so much.  Better thick than thin (that's what I say)!

Let cook on low until cheese melts.  Serve topped with bacon bits and a few scallions. 

Top with bacon and a few scallions.  I serve this with freshly baked bread...if it's a carb-comfort fest...why not go ALL the way!  Serve Honey Butter with your bread and it's even better :):)

If you refrigerate your left overs, you may need to add a touch of milk for re-heating.  It tends to thicken overnight.

An inexpensive and delicious way to end out a brisk and busy day!  Tater UP People!!!