The smell of food cooking or baking conjures up some wonderful memories for me. The scents of the holidays are especially wonderful. Turkey and rib roast baking, potatoes boiling, gravy bubbling, pumpkin pie baking, whatever your memories are, I am sure they bring a smile to your face and thoughts of years gone by with family and friends. I always do at least two turkeys at Thanksgiving time. One for the actual holiday and another a week or so later. We always feel like there aren’t enough left overs and want another round:) For Christmas I make a baked ham, Poppy’s rolls https://themustardseedfoodfaithfeast.com/2013/11/27/poppys-rolls/, artichokes and green beans. And this year one of my daughters made homemade eclairs!! A more laid back meal compared to Thanksgiving, but delicious and full of memories just the same.
Today it is 9.5 C (49F), freezing for this tropical enclave. There is nothing better than bean soup especially on a cold winters day using the leftover Christmas Day ham bone. This bean soup was my mother-in-laws recipe. I know she is watching down and loving that I am still making it a tradition in my home. I can’t tell you how wonderful my house smells as this yummy nostalgic soup steams up my kitchen windows.
I have a hard time getting navy beans here so I ad lib with either haricot vert beans or this year’s choice of baby lima beans which are a little large for my taste but, sometimes grocery shopping here just doesn’t go as planned. Same thing happens in life and it is in these times we need to try to take a more positive approach.
If something isn’t going your way right now you can pray about the situation, talk to a friend or just smile and thank God for the opportunity to make the situation better.
But seek first the kingdom of God and his righteousness, and all these things will be added to you—Matthew 6:33
Grandmom’s Bean Soup
I like to cut my veggies into about the same size as my beans
1 lb bag navy beans
1 ham hock (I use the whole bone leftover from a cooked ham with all shreds of leftover meat still in tact)
1 large onion, chopped
2 carrots, chopped
3 celery stalks, chopped
1 can tomatoes
Garlic powder to taste (I use about 1/2 t)
2 large potatoes, peeled and chopped ( I omit the potatoes because I don’t think you really need them with the beans and corn)
1 1/2 C corn (fresh if you can get it or frozen)
1. Put beans in a bowl and cover with 2-3 inches of water and soak overnight. If you don’t have enough time you can put beans in a pot with 2 inches of water over beans, bring to boil, turn off heat and let sit for 1 hour.
2. Drain water from beans.
3. Put ham hock, beans, onions, carrots, celery, tomatoes, pepper and garlic powder in large soup pot and cover beans and veggies with water, making your pot a little more than 1/2 full and bring to boil, then turn down to a nice simmer. Cook for about 2 1/2-3 hours in total.
3. Depending on how big your beans are and how long they need to cook to become tender add chopped potato about 2/3 of the way through, leaving enough time for them to cook.
4. Add corn at the very end, turn off heat and let soup sit until ready to serve. If you aren’t serving right away cool soup on top of stove and then refrigerate.
Serve these with homemade biscuits