Cornbread…ahhh, yes. When I go to Cracker Barrel and they ask, “Biscuits or Cornbread?” I usually always opt for the second choice – the crispy, corn meal version!
I’ll never forget the blessing of a dear friend standing at my door with a hot, homecooked meal in her arms. My husband had just had surgery and I was overwhelmed with his care. This sweet friend had called to tell me she was bringing me supper. One day last year my daughter brought a delicious chicken casserole when Covid came knocking at our door. There have been countless times when a meal delivered was like seeing the Lord’s hands comforting and consoling us. Those meals not only touched our stomachs; more importantly, they touched our hearts.Continue reading “Simplifying Taking Food To Others”
Holiday meals are creeping up on us, believe it or not! Last weekend I baked a Smithfield Brown sugar glazed ham (it’s one of the best I’ve ever bought!). After I sliced all the meat off, I tucked the bone into a freezer bag and put it in the fridge. I knew that bone had all kinds of possibilities! I usually always make Senate Bean Soup with our Christmas ham bone, but I wanted to venture out and try a new recipe.
I found this a recipe for Creamy Ham and Potato Soup and it sounded savory and delicious. It also didn’t take hours to make! The recipe suggested making ham stock with the bone and using that as the base of the soup. That’s exactly what I did. All that took was popping the bone into a stock pot with water to cover and simmering it for an hour. Easy peasy.
Here’s the simple recipe with my slight changes:
Creamy Ham and Potato Soup
- 1/3 cup unsalted butter
- 1 onion, finely chopped
- 1 cup large carrot peeled and diced
- 1/2 cup diced celery
- 3 cups peeled and diced potatoes
- 4 cloves garlic minced
- 1 1/2 cups cooked ham, diced
- 1/3 cup all-purpose flour (plain flour)
- 2 cups Ham Stock or chicken broth
- 2 teaspoons chicken Bouillon
- 3 cups milk
- 1 pinch of salt, if needed
- fresh cracked black pepper
- Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes).
- Add the potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds).
- Mix the flour through and cook for 2 minutes.
- Stir in stock and bouillon and ham, mixing all ingredients together. Increase heat and bring to a boil until potatoes are ‘just’ fork tender, about 10-12 minutes.
- Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).
- Add more and salt and pepper, as needed
- Serve warm.
This was so savory! I was so happy to make such good use of that flavorful ham bone! It made a whole pot of ham stock, so now I also have more frozen for a couple more recipes of this wonderful soup!
To make your own ham stock, place the ham bone in a stock pot and cover with water. Bring it to a boil, then reduce heat and simmer for one hour. Discard bone. How easy is that?!
If you don’t have a ham bone on hand, you can purchase a bone at Honey Bake Ham! But I’d also encourage you to save this for those holiday hams in your future!
Happy ham bone season!
Would someone explain to me why when fall rolls around I get this insatiable desire to bake everything delicious? The temps drop, and I seriously want to make Cinnamon Rolls, Apple Cake, Donuts, Muffins of every sort, and a whole assortment of cookies! I need to join a support group.
If you’re like me, then I’m going to help you. I wrote a post last year about my Roll Call of Favorite Fall Foods. I recently added a BUNCH more of my favorite recipes to that post! To make it easy to find, I have added a “Seasonal Foods” category to my recipe index. Scroll down below 30-minute recipes and you’ll find Fall Favorites there.
This is an example of one recipe in my line-up of fall favorites – I’m pretty sure I post this recipe for Pumpkin Crunch Cake every year, but it’s with good reason! It’s the BEST pumpkin recipe I’ve ever made. Everyone loves this cake and it’s so easy it’s crazy!
The list of fall foods is complete with main dishes, breads, soups, all my favorite pumpkin recipes and more! I hope you’ll avail yourself to my list and cook and bake up a storm this fall!
Who else gets the urge to bake when it turns cool outside?
With love from my country kitchen,
Savory soups that simmer on the stove create two things –
- An aroma that’s irresistible
- A meal that satisfies both appetites and hearts
Last week I had the blessing of spending time with my parents and helping out during a time of hardship. Fixing meals each day was one responsibility I took on with great delight. A sampling of my menu included things like, Pinto Beans like Cracker Barrel’s, traditional Rump Roast dinner with all the trimmings, Baked Potatoes topped with broccoli cheese sauce – all recipe I’ve made many times.
But then my mom requested I make her recipe for Vegetable Beef Soup. She had this recipe in her head and verbally shared it with me one morning. I realized it would pull together very quickly, and would also use up some of the little bits of this and that in the freezer. Always a good thing, right?
During the fall and winter we eat lots of homemade soups. Some of my favorites are Senate Bean Soup, and Cream of Wild Rice Soup but both of these recipes are a little labor-intensive and take some time to prepare (but so worth it!). I love having a delicious soup recipe that’s a snap to pull together, and my mom’s Vegetable Beef Soup definitely fits the bill! You can use whatever vegetables you like/have on hand. This soup is a great way to use up those little bit of leftovers hiding in the fridge or stored in your freezer!
Here’s her simple recipe…
Vegetable Beef Soup
1/2 lb ground beef
1 onion, diced
4 cups chicken broth
1 large can diced tomatoes
1/3 cup frozen corn
1/3 cup frozen peas
1/3 cup lima beans
1 potato, diced
1 carrot, diced
1 can Bush’s northern beans
1/3 cup barley
1/8 tsp. cayenne pepper
1/2 tsp thyme
1/2 tsp Greek seasoning
A couple dashes Worcestershire sauce
Salt and pepper to taste
In a large stock pot, brown ground beef and onion. Drain any fat. Add the chicken broth and then all the vegetables, spices,seasonings and barley. Simmer over medium-low heat for 30-45 minutes.
I like to serve a soup like this with a crusty bread and a side salad.
Yum! This is a perfect winter meal that will:
- Wisely use up leftover veggies in your freezer
- Warm bodies
- Win the hearts of those that sit at your table!
Open up your freezer, grab those veggies and throw them in a pot for this delicious soup this week!
Refresh your menu with a savory soup!