Wednesday, March 14, 2012
The Pork Diaries: Leftovers
Because we saw the temperature drop a little bit right at the time I was preparing to make the soup, I decided on a hearty ham and bean soup. I make this soup all the time, after learning how to make it from my mom, but the difference this time was that it was my hog that we were cooking with. So this was a special ham and bean soup.
I cut the leftover ham into half-inch chunks, and mixed in some vegetables (usually I only add onions, but you can see I added celery and carrots to this batch). After cooking the onions down a bit with olive oil, until they're beginning to be transparent, I added the vegetables, ham, and a mix of vegetable stock and beer. I brought that to a boil, then added the beans, which had been soaked overnight, and a can of crushed tomatoes.
If you haven't made bean soup before, this is a straightforward dish right of the recipe on the packaging. After you've made it a few times, you might find your recipe evolving, just as mine has in the 25 or so years I've been making this.