Description
Cooking for 2 is such a challenge! We love dried beans but cooking a small amount doesn't seem worth the effort and we aren't keen on leftovers. This is something i came up with to mimic a hearty bean soup, without all the hassle or leftovers. Even drained and rinsed, canned beans are not something i use often – they taste "off" to me. The added lemon juice brightens up the canned flavor and i suggest not leaving it out. The vegetables can be varied according to taste. Omit the ham for a vegetarian meal or substitute cooked, crumbled bacon for an even richer flavor. Don't like great northern beans? Add the variety that pleases you. Using this recipe as a guide, follow *your* tastebuds.
Ingredients
- Margarine
- Celery Rib
- Carrot
- Onions
- Potatoes
- Lean Ham
- Low Sodium Chicken Broth
- Great Northern Beans
- Lemon Juice
- Black Pepper
- Instant Potato Flakes
- Green Onion
- Tomatoes
Instructions
- In a medium saucepan over medium-high heat, melt the butter
- Add the celery, carrots and onion
- Saute until veggies are tender – 2-3 minutes
- Stir in the potatoes and ham
- Add the broth, beans and lemon juice
- Season with pepper to taste
- Simmer until potatoes are tender, about 10 minutes
- Stir in the instant potatoes to thicken
- Use more or less until you get the consistency that pleases you
- Optional – serve topped with thinly siced green onions and / or peeled, diced tomatoes
- Serve with hot buttered cornbread