Mirepoix is used most often in French and American cooking. These are also called aromatics because they give off such a great aroma when sauted. When the next chilly day calls for something hot and hearty, use your leftovers and try this ham and bean soup recipe. What is mirepoix Mirepoix (pronounced meer-PWAH), is the French word for a combo of diced celery, carrot, and onion. These low-cal veggies are also super inexpensive per serving, which is perfect for feeding a crowd. Great flavor’s not the only reason to enjoy this soup-it’s got navy beans loaded with protein, iron and of course, fiber (need we say more?). You want to make sure you’re seasoning your Ham and Bean Soup with the perfect amounts of salt to suit your tastes. Stir in the beans, taste test and season with salt in the last minute of cooking. It will actually prevent it from becoming too salty from the water evaporation. The ham is added and fried in all of those flavours before the stock is poured in. The key to this soup is to add bouillon cubes and additional salt after the soup has almost finished cooking. You don’t want to cheat when it comes to letting this hearty soup simmer so long-it’s the only way to bring out the full flavor of smoky ham paired with just the right amount of salt. Prepare it in 30 minutes then cook it all day-you’ll have plenty of time to kick your feet up and relax. Little tricks here and there make this soup truly stand out from the rest. Don’t send them home with anyone! Use the leftover ham, bone and all, to make our savory ham and bean soup for tomorrow’s meal. Plenty of beans, tender chunks of carrot, a perfectly thickened broth with no shortage of spices, and giant chunks of salty ham. You’ve ordered a bone-in ham for the holidays and you will have plenty of leftovers.
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