Thursday, December 3, 2009

White Bean and Cheese Soup - Almost Just like Mom's

The house smelled good, and I really liked the soup.  It was just the comfort food I needed after a completely sleepless night with a very cranky-unless-I-held-him baby.

Hubby, not so much.  He promised he wasn't trying to choke it down, but then he almost actually choked it down.  Subtlety and nonchalance are maybe not his strongest points.  He's adorable though, and knew how my day had been, so really he couldn't have given me another response.

1 bag navy beans (my bag said Great Northern Beans)
3 small to medium potatoes, shredded or diced
about 1/3 Velveeta log (not sure how else to say that so it doesn't sound gross.)
1 Tbsp. onion powder
1 tsp. salt
1 tsp. ground black pepper
1 cup diced ham

Soak beans in crock pot overnight, following package directions.  In the morning add seasonings and potatoes, then turn crock pot to high.  About an hour or two before eating, add cheese and ham.  Mine cooked for six hours and it was just right.  The beans were cooked after 4 hours.

Cornbread accompanied.  I made it with my fancy shmancy new food processor, to which I will dedicate a whole post when I have time.  First batch, not good.  Kinda brick-like.  Second batch much better.  What I learned from the first:
1 Tbsp. and 1 tsp. are two completely different measurements and make a difference when using baking powder.
Don't overmix cornbread batter.  Just get it all moist and stop messing with it.

Reicpe on the back of the cornmeal box.  I'll use another next time and probably also add honey.

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