Warm, Comforting, Simple – Ham and Bean Soup

 

Where I found the recipe(s):
Ham and Bean Soup – This recipe was shared at a cooking class I attended several years ago and has become a family favorite.

Quick Cheese BiscuitsTaste of Home magazine, also many years ago.

What I thought:
This stove-top standard never disappoints.  And even better, you can keep the non-perishable ingredients on hand to create a satisfying meal at a moment’s notice.

What I’d change:
The only change I made from the original recipe was to increase the amount of water. The recipe originally called for 2 cups; I think the consistency is better with 3.

Ham and Bean Soup
48 oz. bottle great northern or mixed beans (I’ve used both; after many servings, my family’s preference is northern beans because of the smoother taste they provide)
1 large onion, chopped
1 cup chopped celery
4-10 pepperoni slices, cut into strips
1/8 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon pepper
1 tablespoon parsley flakes
3 cloves garlic, minced
2 cups diced ham (I’ll typically use the entire vacuum-sealed package you can find at most grocers – it might be slightly more than 2 cups)
3 cups water

Add all ingredients to dutch oven and heat over medium-high heat until boiling; reduce heat and simmer uncovered one hour.

Quick Cheese Biscuits can be whipped up quickly and complement many soups.

Quick Cheese Biscuits
(makes about 1 1/2 dozen)
2 cups baking mix (like Bisquick)
2/3 cup milk
1/2-3/4 cup shredded cheddar cheese (or experiment with other varieties)
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic powder

In a bowl, stir the biscuit mix, milk and cheese just until moistened. Drop by tablespoonfuls onto an ungreased baking sheet. Mix butter and garlic powder; brush over biscuits. Bake at 475 degrees for 8-10 minutes or until golden brown. Serve warm.

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