Table of Content: SOUPS


Leftover cooked ham, that does not have a sweet glaze, can be substituted for the uncooked ham.


3 (16-oz.) cans Navy beans, undrained

10 oz. uncooked ham, trimmed of fat (I used ½ of a ham steak)

3 cups water

1 large clove garlic, minced then crushed

1 large onion, diced

2 ribs celery, chopped

1 Roma tomato, diced

½ cubanelle pepper

¼ green pepper, diced

½ sweet red pepper, diced

1 tsp. granulated beef bouillon or 1 cube beef bouillon

½ tsp. garlic salt

½ tsp. freshly ground black pepper

6 drops Tabasco sauce

Salt to taste, if needed






Put the Navy beans into a soup pot.  Cut the ham into 4 chunks and add to the beans along with the water.  Bring to a boil: then reduce heat to medium and cook for 15 minutes.


Add all of the remaining ingredients, stir, and bring the soup back to a boil; then reduce heat to a simmer.  Allow the soup to simmer 20 to 30 minutes, until the ham is cooked and vegetables are just tender.  Using kitchen scissors cut the ham into bite-sized pieces.  Taste for salt, and add, if needed.


This soup is so easy to make and very delicious.  A bowl of it with some crusty, hot bread or cornbread is a full, satisfying meal.  Keep cans of these beans in your pantry for a wonderful quick dinner.  If you don’t have one of the veggies in the ‘frig, don’t worry the soup will still be good.  In fact, all of the veggies are optional except the garlic and onion.

The photos of the orchids have nothing to do with the above recipe!  Joe was doing his photography bit, and snapped photos of these gorgeous blooms while I was making the soup.  He had given me the orchid plant on Valentine’s Day knowing that I love orchids.  The blooms are as pretty today as they were a month ago and will continue to be for several months.  My kind of plant!  So, enjoy the soup and my orchids.


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