Ever feel like there are some days you just cannot sketch well or paint. So here you go mistakes and all. Thank goodness the lettering covers up a lot. I did this in the watercolor moleskin and I am not sure I like it or if I just need to find what works well with it. Perhaps I am just impatient and hurried it along.
The soup this week did turn out simply delicious. I had roasted my ham for Christmas and after cutting off most of the meat I made stock from the bone and the drippings from roasting. Roasting your ham first and then making stock makes for a very delicious broth. The recipe this week comes from a book I found on the bargain table at the book store a few years ago. It has proven to be a real winner for soup recipes.
For MacGourmet download here. To see more soup recipes try here.
Bean Soup a la Deluxe Restaurant
▪ 2 cups dried white beans (great northern or navy), or 1 14 1/2 ounce can, rinsed and drained
▪ 8 cups ham stock
▪ 1 cup diced onions
▪ 1 cup diced celery
▪ 1 green bell pepper,, diced
▪ 2 cloves garlic,, pressed
▪ 1 11 1/2 oz. can tomato juice
▪ 1 10 3/4 oz. can tomato Puree
▪ 2 tablespoons sugar
▪ 2 cups cooked ham,, cut into 1/4 inch cubes
▪ salt and pepper to taste
Place the beans and ham stock in a large soup pot and bring to a boil. Reduce the heat and simmer, covered, until the beans are tender, about 2 hours.
Add the onion, celery, green pepper, garlic, tomato juice, tomato puree, and sugar. Simmer until tender, about 1 hour.
Add the ham and simmer just long enough for the ham to heat through. Season to taste and ladle into bowls.
Notes:
Make this one in a large stock-pot.
I used the canned beans so simmer time was much less. I also used 28 oz. can of crushed tomatoes in puree instead of the canned tomato juice and canned puree.
We garnished with white cheddar cheese and served with Italian bread.
Keywords:
navy beans, ham, soup
Source
'Soup's On!' by Janet Lembke
Servings
8
Preparation times
Prep: 15 Minutes
Simmer: 2 Hours
The soup this week did turn out simply delicious. I had roasted my ham for Christmas and after cutting off most of the meat I made stock from the bone and the drippings from roasting. Roasting your ham first and then making stock makes for a very delicious broth. The recipe this week comes from a book I found on the bargain table at the book store a few years ago. It has proven to be a real winner for soup recipes.
For MacGourmet download here. To see more soup recipes try here.
Bean Soup a la Deluxe Restaurant
▪ 2 cups dried white beans (great northern or navy), or 1 14 1/2 ounce can, rinsed and drained
▪ 8 cups ham stock
▪ 1 cup diced onions
▪ 1 cup diced celery
▪ 1 green bell pepper,, diced
▪ 2 cloves garlic,, pressed
▪ 1 11 1/2 oz. can tomato juice
▪ 1 10 3/4 oz. can tomato Puree
▪ 2 tablespoons sugar
▪ 2 cups cooked ham,, cut into 1/4 inch cubes
▪ salt and pepper to taste
Place the beans and ham stock in a large soup pot and bring to a boil. Reduce the heat and simmer, covered, until the beans are tender, about 2 hours.
Add the onion, celery, green pepper, garlic, tomato juice, tomato puree, and sugar. Simmer until tender, about 1 hour.
Add the ham and simmer just long enough for the ham to heat through. Season to taste and ladle into bowls.
Notes:
Make this one in a large stock-pot.
I used the canned beans so simmer time was much less. I also used 28 oz. can of crushed tomatoes in puree instead of the canned tomato juice and canned puree.
We garnished with white cheddar cheese and served with Italian bread.
Keywords:
navy beans, ham, soup
Source
'Soup's On!' by Janet Lembke
Servings
8
Preparation times
Prep: 15 Minutes
Simmer: 2 Hours
Posts
11 Spattering of comments:
good luck with your figure drawing class coming soon! I do wish I could take one myself...just may have to move things in the schedule to allow for one sometime.
The soup night entries are fun :) Hope you also had a great holiday this year.
Love your soups! I'm saving them. I love cooking soups this time of year.
This reminds me to make my split pea soon with leftover ham.
YOur drawing and calligraphy are lovely. I need to get back into painting soon.
That white paper just keeps hissing at me.........
thanks Ester for stopping by. yes the holidays were fun. My oldest son and fiancee came home.
Vicky glad you are enjoying the soups. This one was a real winner. We usually do split pea and ham so will that later in a few weeks with more of the left over ham.
What fun to visit your site and discover it's turned into an illustrated cookbook. Your graceful lettering does indeed add beauty to the painting. I love the way you've rendered the pottery in this one.
You make me hungry now. But I have definitely taken up your idea of a soup night.
Happy New Year!
Happy New Year!!!!! Toni!!!! I truly have missed your work!!! Although we are our own worst critiques. I saw absolute beauty in your illustration. But, I definately could relate about having your good days and bad days. It seems I couldn't pick up the pencil for quite some time to create anything. But, the soup sounds pretty good - but, I would have to substitute the bean - since I'm allergic. I too, love cooking soup in the fall and winter. Hope all is well and I will speak to you soon!!!!
I really love your soup paintings -- very comforting on these chilly evenings! :-)
Yummm!! Warm and toasty!!
Using a little Wrights liquid smoke flavoring can add some great flavor to your ham and bean soup.
Wrights has none of the nasty chemicals that the other brands do.
Usually it's used in case you don't have any smoked ham.
This recipe uses wright's liquid smoke flavoring and it's great!
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