We made a perfect Fall meal of Classic Ham & Bean Soup by incorporating our leftover glazed ham. We simply added some fresh carrots, beans and flavored it with our Ready to Flavor Minor’s Chicken Base. The finishing flavor addition that makes this soup shine is the small amount of nutmeg. Feel free to play around with ratios and add some additional veggies. Enjoy!
Minor’s Chicken Base
Yield 6-8 Servings
*NOTE: Do NOT add salt until soup has cooked for an hour. Taste and add salt if needed. 1 teaspoon Kosher salt (CQS030, 12/3#, Morton) (possibly, but taste first)
1 pound great northern beans, rinsed (991643, 6/#10, Furmanos)
8 cups water
1 tablespoon Minor’s Chicken Base (996673, 6/1#)
2 tablespoons olive oil (992055, 4/3LTR)
2 tablespoons butter (880030, 36/1#)
1 sweet yellow onion, peeled and diced (00691, 50#)
5 carrots, peeled cut into ⅛” slices (00179, 2/5#)
3 cloves garlic, minced (02619, 5#)
1 teaspoon dried thyme (CQT041, QT)
1 teaspoon dry mustard (CQM064, QT)
2 teaspoons ground black pepper (CQP064, GAL0
¼ teaspoon nutmeg (CQN061, QT)
3 bay leaves (CQB011, QT)
3 cups cooked off the bone smoked ham, cubed (110052, 2/9.5#, Patrick Cudahy)
4-6 bacon strips (KNZ2660, 1#, Kunzler)
Corn bread for serving
Heat 2 tablespoons olive oil and 2 tablespoons butter in Dutch oven or soup pot. Add carrots and onions and sauté until tender.
Add garlic and cook 30 seconds more. Then add all other soup ingredients minus the beans. Cover and bring to a boil, then reduce temperature to LOW and simmer 2 hours, covered. When there is 1 hour left add beans. Stir periodically.
When ready to serve, remove bacon strips and bay leaves.
Serve with corn bread.
Recipe adapted from simplysated.com
Kettle Cuisine makes dinner easy! Just heat up this seasonal Chipotle Sweet Potato Soup and dinner is served! A delicately puréed blend of caramelized sweet potatoes, carrots and handcrafted vegetable stock with spicy chipotle, chopped cilantro and a touch of sesame oil. This soup is vegetarian, gluten & dairy free and vegan. You can add one more flavor too with a pour of sherry over top. Serve with bread for dipping.
To view Kettle Cuisine’s October Monthly Specials click HERE.
Yield 4 Servings
2 quarts Kettle Cuisine Chipotle Sweet Potato Soup (KC4210, Fresh-2/8# or KC700264F, Frozen-4/4#)
Baguette (533003, 24/10oz, Rich’s)
Heat to 165°F as quickly as possible by placing pouches in a water bath (kept preferably around 180 -190°F) or by pouring product into double boiler (stirring constantly to avoid scalding).
With the rainy chilly weather this past week I decided to make my first Potato Corn Chowder
! It was very simple to make, thick and creamy, but yet not too heavy. The addition of dried beef added a nice smoky flavor to the overall dish. I made a double batch so that I would have plenty of leftovers. Now we need the weather to not call for chowder!
Potato Corn Chowder
Yield 4 Servings
3 ounces dried beef, cubed (KNS2002)
1/2 cup onion, chopped (00691)
3 tablespoons butter (880024)
3 cups potatoes, peeled and diced (00870)
2 1/2 cups frozen corn (559626)
1 cup water
1/2 teaspoon Worcestershire sauce (991668)
1/2 teaspoon dry mustard (CQM064)
1/2 teaspoon salt (991861)
1/4 teaspoon pepper (CQP065)
4 cups skim milk (hph008)
1/4 cup flour (991889)
In a large pot over medium high heat, saute dried beef and onions in melted butter for 3 minutes. Add potatoes and next 6 ingredients (water may not cover potatoes). Bring to a boil, reduce heat and cover and simmer for 12 minutes, or until potatoes are tender. Add 3 cups milk. In a jar shake remaining 1 cup milk with flour until smooth. Stir into soup, cook, stirring constantly until mixture thickens and simmer.
Recipe adapted from KnaussFoods.com
Winter is upon us so a fresh, but hearty, Steak, Barley and Mushroom Soup is appreciated to warm us up and to get us excited for the fresh local produce to come. I made a triple batch of this soup to give to two friends who just had babies and to have over some friends for a snowy Saturday night dinner. The freshness of the ingredients were refreshing for a time of year when our gardens are all frozen over and the sirloin steak was so tender it could be cut with a fork, from being slow cooked in the broth. I did double the steak quantity from the original recipe amount, added some greens and served the soup with a hearty 12 grain bread with Plugra European style butter. Beef it’s what’s for dinner!
Steak, Barley and Mushroom Soup
Yield 4 Servings
1 pound sirloin steak, cut into 1 1/2-inch pieces (221900)
2 tablespoons extra-virgin olive oil (992055)
1 cup diced onion (990195)
1 cup diced carrots (559652)
12-ounce package mushrooms, coarsely chopped
1/2 cup uncooked barley (556617)
10 1/2-ounce chicken broth (331101)
5 cups water
1 teaspoon coarse salt (991861)
1/4 teaspoon freshly ground black pepper (CQP071)
2 cups chopped Swiss chard
Heat oil in a large pot over medium heat. Add beef and sauté until brown. Add onion and carrots; cook, mixing occasionally, until onion is softened, about 7 minutes. Add mushrooms; cook, mixing occasionally, until liquid evaporates and mushrooms are tender, about 8 minutes. Add barley, broth, water, salt and pepper; stir to combine. Cover and bring to a simmer; reduce heat and simmer 40 minutes or until barley is tender. Stir in Swiss chard, or other leafy green, and cook 5 minutes. Makes about 6 cups
Recipe adapted from Jean Kressy
There is nothing better than homemade Chicken Pot Pie, Lancaster County style pot pie that is! This was my second time making chicken pot pie and it was delicious. I am still messing around with the recipe, but I approve of this one. I guess that it should be obvious that I approve of all recipes that I put on this blog. I would never want somebody to dine on food that is not good. Note that this pot pie recipe has more broth than other versions I have had in the past. So you can really be the judge of how soupy you would like your pot pie to be, by lessening or increasing the water quantity.
This chicken pot pie was made as a dinner for my friend who just had a baby. I was trying to think of meals that you can make ahead of time, since I was going directly from work to drop it off. This dish worked perfectly and it makes a great weeknight leftover dinner, when dinner prep time is short.
Rolling out the Chicken Pot Pie Noodles
Cooking the Chicken
Chicken Pot Pie
Yield 6-8 Servings
4 pounds bone in chicken breast and thighs (332014/332056)
1 teaspoon salt (991861)
water to cover
4 medium potatoes, sliced
1 cup celery, chopped
2 tablespoons minced fresh parsley
For Pot Pie Dough:
2 cups flour (991867)
1/2 teaspoon salt (991861)
2 eggs (EGG011)
2-3 tablespoons water or milk (HPH004)
If using chicken with skin on make sure to remove at least half of the skins. Put chicken into large pot and cover with water and salt and cook until tender, and the meat falls off the bone, around 20 minutes. Pull chicken out of the water and cool until you can remove the bones. Shred the chicken and place it back into the water. Add potatoes and celery and make sure that the broth is sufficient to cover the chicken. Bring to a boil. Drop pot pie squares into boiling water and cook for 10-12 minutes, until noodles are cooked and potatoes are tender. Finish by adding the chopped parsley and serve!
To make pot pie dough, make a well in the flour and add the eggs and salt. Work together into a stiff dough; if too dry add water or milk. Roll out the dough as thin as possible (1/8 inch) and cut into 1 1/2 inch by 1 1/2 inch squares with a knife. (After making this batch I decided that I liked the noodles to be larger than the recommended 1 inch square.)
Recipe adapted from Mennonite Community Cookbook