Monday, February 18, 2013

Ham & Bean Soup

Although the weather was a little on the dreary side today, I kind of enjoyed it. It forced me to relax a little after my doctor's appointment this morning. I spent plenty of time in the kitchen, did several loads of laundry, and made it to the gym for a sweaty incline challenge. It was nice to sit down to one of my old childhood favorites.

Campbell's Ham and Bean soup was one of my favorites as a kid. While canned soups are a healthier choice, I feel that making your own is really the best. You know exactly what you are putting in it. This soup has a very simple ingredient list and can by made in your slow cooker. Pair with a side of Cranberry Cheddar Corn Bread and you've got a healthy, comforting meal perfect for a cold, rainy day.

Ham & Bean Soup

2 cups dried pinto beans, rinsed
4 cups water
2 cups low sodium chicken broth
1/2 cup smoked ham, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1 yellow or white onion, diced
1 dried bay leaf
Salt & pepper to taste

Place all ingredients in your slow cooker and stir to combine. Cover and simmer on high heat for 8 hours.

Cranberry Cheddar Corn Bread
inspired by Gluten Free Mommy

1 cup brown rice flour
1 cup shredded 2% cheddar cheese
3/4 cup corn meal
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1 tablespoon dried chopped chives
1/4 teaspoon salt
1/2 cup dried cranberries
1 tablespoon melted butter
1 beaten egg
1 cup buttermilk

Spray a 9' x 9' baking dish with non-stick cooking spray. Set aside. Preheat your oven to 400 degrees. Whisk together the brown rice flour, cheddar cheese, corn meal, sugar, baking powder, chives, cranberries, and salt in a large bowl. Set aside. In a smaller bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet ingredients to the dry, stirring until moistened. Pour the batter into the baking dish and bake for 25-30 minutes or until a toothpick stuck in the center comes out clean. Let cool before cutting or serving.

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