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Posted by Monkey
- December 29, 2008, 06:29:47 PMQuote from: Tara on December 29, 2008, 12:32:50 PMOMG. :)) :))
What if you don't have pulse feature? Can you use a vibrator that has a pulse speed instead? :))
Posted by Tara
- December 29, 2008, 02:30:13 PMQuote from: Homer on December 29, 2008, 12:56:04 PM
:{: :{: :{:
If you're going to post a recipe you have to be ready to answer the many questions one might have to ask. :,
Posted by Homer
- December 29, 2008, 12:56:04 PMQuote from: Tara on December 29, 2008, 12:32:50 PM
What if you didn't eat ham for Christmas? What broth? Where did the broth come from? How do you know steam pressure will blow the lid? If you said 2 ladles, then why would you put too much? Is 2 ladles too much? How many "o's" should you use for the word too? What if you don't have pulse feature? Can you use a vibrator that has a pulse speed instead? :))
:{: :{: :{:
Posted by Tara
- December 29, 2008, 12:32:50 PMQuote from: Homer on December 26, 2008, 01:59:05 PM
If using uncooked beans put them in the pot with the water and bring to a full boil. Put lid on pot and turn heat off and let sit for one hour. Add remaining ingredients and simmer for 2 hours. Check beans to make sure they are tender and if they are put a couple ladles of the beans with some broth in a blender and puree. Do not put too much in the blender or the steam pressure will blow the lid and soup all over the place. Hold the lid in place with a kitchen towel. Just use the pulse feature and be careful. This will thicken the soup nicely.
What if you didn't eat ham for Christmas? What broth? Where did the broth come from? How do you know steam pressure will blow the lid? If you said 2 ladles, then why would you put too much? Is 2 ladles too much? How many "o's" should you use for the word too? What if you don't have pulse feature? Can you use a vibrator that has a pulse speed instead? :))
Posted by TnVolTaz
- December 29, 2008, 11:41:36 AM :ooo Gas city
Posted by disneyland lady
- December 27, 2008, 05:49:51 AMUsing vegetarian soup stock works great too - not that I am a vegetarian - I just happened to have it yesterday instead of chicken stock and this recipe sounded too good not to make it. Would only have been better if Homer would have offered some of it to us.
Posted by Squid
- December 26, 2008, 04:51:11 PMSounds great and I'll archive the recipe.... but.... there's never any leftover ham in my house! !@! :)))
Posted by CindyLouWho
- December 26, 2008, 04:47:30 PMYum I love bean soup, got the stuff already & gonna make a big pot full Sunday. Thanks for the recipe! !@!
Posted by Homer
- December 26, 2008, 01:59:05 PMThis is a good recipe for that leftover Xmas ham
1 pound navy beans, picked over, rinsed and drained
10 sprigs parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
2 pounds of leftover Xmas ham diced
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
4 cups of cold water
4 cups chicken stock
1 medium carrot, coarsely chopped
Kosher salt and freshly ground black pepper
If using uncooked beans put them in the pot with the water and bring to a full boil. Put lid on pot and turn heat off and let sit for one hour. Add remaining ingredients and simmer for 2 hours. Check beans to make sure they are tender and if they are put a couple ladles of the beans with some broth in a blender and puree. Do not put too much in the blender or the steam pressure will blow the lid and soup all over the place. Hold the lid in place with a kitchen towel. Just use the pulse feature and be careful. This will thicken the soup nicely.
1 pound navy beans, picked over, rinsed and drained
10 sprigs parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
2 pounds of leftover Xmas ham diced
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
4 cups of cold water
4 cups chicken stock
1 medium carrot, coarsely chopped
Kosher salt and freshly ground black pepper
If using uncooked beans put them in the pot with the water and bring to a full boil. Put lid on pot and turn heat off and let sit for one hour. Add remaining ingredients and simmer for 2 hours. Check beans to make sure they are tender and if they are put a couple ladles of the beans with some broth in a blender and puree. Do not put too much in the blender or the steam pressure will blow the lid and soup all over the place. Hold the lid in place with a kitchen towel. Just use the pulse feature and be careful. This will thicken the soup nicely.