I have always loved soup.
I ate a lot of soup for lunch when I was a child – usually the condensed kind that came in the red and white cans. I loved them all (except mushroom; that was just gross….)
My favorite was Bean with Bacon.
I have no idea if I would like any of those soups now. It’s been more years than I care to admit to since I have tasted any of them but I can still remember how salty they all were (probably why I liked them).
I still love Bean Soup.
I use 2 types of ham for the best flavor and lots of chunky vegetables.
We like to have it with biscuits.
Being somewhat of a lazy cook I make Oatmeal Drop Biscuits. Or sometimes Cheese Drop Biscuits….
They’re both so easy anyone can make them.
Put it all in a bowl, stir and drop onto a baking sheet.
Enjoy the soup…. Winter’s coming.
Bean Soup with Ham
Total time: 2 hours
plus soaking time
- 2 cups (16oz, 500gr) dried white beans
- 8 cups water
- 6oz (180gr) dry-cured ham, chopped
- 8oz (240gr) baked or wet-cured ham, cut into cubes
- 1 large onion, chopped
- 4 – 5 large carrots, cut in half the long way, then sliced
- 2 – 3 ribs celery, sliced
- 3 cloves garlic, minced
- 1 1/2 tsp dry mustard
- 1 1/2 tsp smoked paprika
- 1 tbs tomato paste
- 3 bay leaves
- 1 bouquet garni
- 1 tbs olive oil
- Sort through beans, discarding any stones (never found any) or damaged beans.
- Put beans in soup pot or Dutch oven (5 qt capacity), cover with water plus about 2 inches and let soak overnight.
- Drain and lightly rinse the beans. Do NOT use the cooking water.
- Heat the olive oil in the soup pot.
- Add onions and sauté 5 minutes.
- Add celery, dry-cured ham and sauté 5 minutes longer.
- Add garlic, mustard, paprika and sauté 2 minutes.
- Add 8 cups water, carrots, beans, and herbs.
- Cover and bring to a simmer over medium heat.
- Reduce heat to medium-low and simmer for 75 minutes. Do not let it boil hard – this could cause the beans to break-up.
- Add baked ham and tomato paste cover and continue to simmer for 30 minutes.
- Remove bay leaves, bouquet garni and serve.
- Refrigerate the rest for freezing and / or eating later in the week.
The final post on our visit to Morocco….
On the last day we went to Marjorelle Garden.
It’s a botanical garden housing a wide variety of cactus and succulents and is one of the most visited sites in Morocco.
It was made by French painter Jacques Marjorelle (1886 – 1962) over the course of 40 year and has been open to the public since 1947.
In 1980 Yves Saint-Laurent bought the property and continued the work and a bit of restoration.
It even has it’s own color – Marjorelle Blue:
A few final random photos….
A shepherd with his flock and his donkey.
Marrakesh at sunset from the roof of our riad.
You can see the Atlas Mountains in the distance.
You really should visit Morocco….