I have a lot of leftover ham from Easter. I bought a 10.5lb ham, which 4 of us ate for dinner. I have since made split pea soup, eaten ham all week, and now have made this ham and navy bean stew. I still have about 2 lbs of ham left! You can sub sausuage in for the ham if that's easier, which it might be if you don't have a crap ton of ham left in your fridge! This would pair well with my protein cornbread Ingredients: 1 lb ham - can sub sausage 2 cans navy beans - or whatever kind of beans you have 1 lb carrots, diced or just dump in a bag of baby carrots 2 parsnips - diced 1 onion - diced 2 cups chicken broth if using pressure or slow cooker, 4 cups if using stove top Spices: 2 bay leaves, 1 tbsp garlic, 1 tsp parsley, 1/4 tsp salt, 2 tsp thyme, 1 tsp cayenne pepper, 1/4 tsp black pepper Pressure Cooker Directions: 1. Dump all ingredients in pressure cooker 2. Cook on high for 15 minutes Slow Cooker Directions 1. Dump all ingredients in slow cooker 2. Cook on low for 8 hours Stove Top Directions 1. Dump all ingredients in big pot 2. Bring to a boil, then reduce to a simmer and cook for 40 minutes, stirring occasionally Nutrition Information (makes 6 servings):
Calories: 286 Protein: 22g Carbs: 33g Fat: 6g
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As my roommate Amy is fond of saying FALL=SOUP. End of story. And squash also is fall. So what better fall soup than butternut squash? Enjoy with a sandwich or salad to make a meal, or crackers/bread for a snack! A note about special equipment: I used an immersion blender for this recipe. You can use a regular blender, but note that the soup will need to be cooled slightly first do you do not melt your blender. If you enjoy making soups, I recommend checking out an immersion blender, they are super fun and cool to use! Ingredients:
Directions:
Nutrition Information (10 servings):
Calories: 96 Protein: 5g Carbs: 18g Fat: 1g *Calculated with 3 lb butternut squash and 4% fat cottage cheese |
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