Two best satisfying soups, the slightly bitter flavor of endive is matched with ham and beans in this satisfying soup. It’s perfect fare for a cold winter night.
1 : Endive Ham and Bean Soup
- 1 medium onion, chopped
- 1medium carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil or cooking oil
- 4 cups reduced-sodium chicken broth
- 1 19-ounce can white kidney beans, drained and rinsed
- 2/3 cup chopped reduced-sodium ham
- 3/4 teaspoon dried sage, crushed, or 1 teaspoon snipped fresh sage
- 3 cups shredded curly endive or chinese cabbage
- In a large saucepan cook onions, carrot, celery, and garlic in hot oil until tender, Stir in the chicken broth, kidney beans, ham, and dried sage, if using.
- Bring to boiling. Stir in the curly endive or chinese cabbage; reduce heat. Simmer, covered, about 3 minutes or just until endive wilts. Stir in the fresh sage, if using. Make 4 servings.
Soups are excellent foods to add to your menu plans. Soups fill you up (especially those that contain beans), take longer to eat than some other types of foods, and make great leftovers (keeping you from being tempted to go to fast food freddie’s drive throught because you have nothing in the house to eat).
2 : Ham and Black-Eyed Pea Soup
The aroma of southern comfort food greets you when you walk in the door at the end of the day, compliments of your crockery cooker.
- 2 cups dry black-eyed peas, rinsed and drained
- 2 14.1/2-ounce cans reduced-sodium chicken broth
- 1/2 cups water
- 4 medium carrots, sliced 1/2 inch thick
- 1 cup reduced-sodium ham cut into 1/2-inch pieces
- 2 stalks celery, sliced
- 1/2 cup chopped onion
- 1 teaspoon dried sage, crushed, or 1 tablespoon snipped fresh sage
- 1 teaspoon dried thyme, crushed, or 1 tablespoon snipped fresh thyme
- 1/4 teaspoon ground red pepper
- 1 tablespoon lemon juice
- In a 3 quart saucepan bring 4 cups watter and black-eyed peas to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, omit simmering; soak beans in the 4 cups water overnight in a covered pan.) drain and rinse beans.
- In a 4-quart crockery cooker combine broth, the 1 1/2 cups water, carrots, ham, celery, onion, dried sage (if using), dried thyme (if using), and red pepper. Stir in drained black-eyed peas.
- Cover and cook on low-heat setting for 10 hour 50 min to 11 hour 50 min or on high-heat setting for 4. 1/2 to 5.1/2 hours. Just before serving, stir in fresh sage (if using), fresh thyme (if using), and lemon juice. Makes 6 srvings.