Wheat Belly Cooking: Bean Soups

18 Feb


Soup’s on today in the kitchen. I am prepping to make two bean soups today, “Lentil Soup” and “Ten Bean Soup.” This is my thrift cooking day as I am using leftover HoneyBaked Ham to incorporate into 2 hearty soups. You have probably heard me mention before on a previous blog that you can purchase HoneyBaked ham bones at their store for a little of nothing, and they usually come without 2 pounds of meat on it (sometimes more). I try to catch them on a day when they have just cut some so I get fresh meat, otherwise they come frozen. The ham I have on hand today is a big half ham I purchased to make sandwiches, and I did not want all that good meat to go to waste. Trust me, everything will be used! To stock my pantry, I keep big boxes of organic chicken stock on hand from Costco, along with my trinity vegetables of carrots, celery, onions, along with fresh garlic. Canned diced tomatoes are a plus to have on hand as well. If you have these, you are always ready to start a nice pot of soup, beans, or greens. Extras like bay leaves and fresh thyme give soup that delicious depth we look for.

Now off I go to get these pots going. I’ll show the finish dishes in a few. But you already know…it’s gonna be good! This is not your ordinary soup kitchen. 🙂

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Posted by on February 18, 2014 in Uncategorized


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