Well, I did it again….2 days in a row. I hopped on the treadmill this morning at approximately 5:20am for 2 miles. Easy peasy…I’m feeling great. I just heard of a local 5K on September 25th…think I should go for it? Or is that the endorphins talking?
Let’s move to dinner tonight. A wonderful bean and ham soup made with a leftover ham bone from about 3 weeks ago that I froze. So easy and so good. I made this and froze what we didn’t eat for a cool fall evening.
Ham and Bean Soup
1 cup dry navy beans
1 to 1.5 lb meaty smoked pork hocks or ham bone
3 stalks for chopped celery
1 cup chopped onion
1/4 tsp dried thyme, crushed
1/4 tsp pepper
1 bay leaf
Rinse beans. In a large saucepan combine beans and 4 cups of water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
In the same pan combine beans, pork hocks or ham bone, celery, onion, thyme, pepper bay leaf and 4 cups of fresh water. Bring to boiling, reduce heat. Cover and simmer about 1 hour or till beans are tender. Remove meat. When cool enough to handle, cut meat off bones and coarsely chop meat. Discard bones and bay leaf. Slightly mash beans in saucepan. Return meat to saucepan and heat through.
Meanwhile, Sam decided that he wanted to “cook” some soup of his own. This was a lovely combination of ham pieces, water, and corn stalks.
Creative…I’ll give him that.
The entire time he was talking and mixing and explaining to me what he was doing. Watch out Tyler Florence…there’s a new cook in town and he’s darn cute!
We decided to pass on the “cream of corn stalk” and inhaled the Bean Soup with a few homemade corn bread muffins. In our house there’s no such thing as too many cooks in the kitchen!