Bean Soup

Ham bone with meat

3 cans  Cannelloni beans

1 lrg Onion

2  Carrots, chopped

2 ribs Celery, sliced

1 sml  Can tomatoes or 2 small tomatoes w/ juice

Olive oil

Salt and pepper to taste

Sauté large onion in olive oil and add celery and carrots. Cover with water and simmer 15 minutes. Add tomatoes.

Put in ham bone and meat. Add 3 cans of beans with the juice. Salt and pepper to taste. Add water if needed

Cook one hour

Take meat off bone and remove bone and cook for another hour

Mash the beans (Optional, I never mash the beans)

1 lrg Can tomatoes

2 sml Cans tomato sauce

1 sml Can corn 

1 box Frozen limas

1 box Frozen cut green beans

1 box Frozen mixed vegetables

4  Carrots

2 lrg Onions, sliced

6 Potatoes

3 lbs Shin beef

2 -3  Good size soup bones

1 T Pepper

4 T Thyme

4 T Salt

1 sml Package fine egg noodles

In large pot, cover meat with water and add salt, pepper and thyme, add onion and simmer for one hour.

Add everything else, simmer slowly for 2 – 3 hours.

Last ½ hour of cooking, add a small package of fine egg noodles.

Add water as needed.

Note: This is the original recipe, I use almost all fresh vegetables, whatever I have in the house at the time and I almost never put noodles in…optional depending on your taste.

3 Tbl Butter

2 ½ lbs Butternut squash, peeled, seeded, cut into ½ inch pieces (about 6 cups)

2 cups leeks (chopped, white and pale green parts only)

½ cup Carrot, chopped and peeled

½  Celery, chopped

2 sml Granny Smith apples, peeled, cored, chopped

1 ½ tsp Thyme, dried

½ tsp Sage leaves, crumbled

5 cups Chicken stock or canned low-salt chicken broth

1 ½ cups Apple cider

2/3 cup Sour cream

½ cup Whipping cream

Melt butter in heavy large saucepan over medium-high heat.

Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes.

Mix in apples, thyme and safe.

Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low.

Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Working in batches, puree soup in blender. Return soup to pan.

Boil remaining ½ cup cider in heavy small saucepan until reduced to ¼ cup. About 5 minutes. Cool.

Place sour cream in small bowl. Whisk in reduced cider. (Soup and sour cream can be made 1 day ahead. Cover separately and refrigerate.)

Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

4 Tbls Butter (1/2 stick)

2 cups Onions, chopped

½ cup Carrot, diced

½ cup Celery, diced

7 ½ cups Frozen corn kernels, thawed, drained (about 42 ozs.)

1 tsp Dried rosemary

¼ tsp Cayenne pepper

6 cups Chicken stock or low salt chicken broth

1 cup Half and half

1  Red bell pepper, chopped

Melt 3 Tbls. butter in heavy, large pot over medium-high heat. Add onions, carrot, and celery and sauté 3 minutes. Add 5 ½ cups corn, rosemary and cayenne and sauté 2 minutes. Add stock and bring to boil.

Reduce heat to medium-low and simmer uncovered until vegetables tender and liquids are slightly reduced, about 30 minutes.

Working in batches, puree soup in blender. Return soup to pot. Mix in half and half and remaining 2 cups corn. Season to taste with salt and pepper.

Melt remaining 1 Tbl. Butter in heavy, large skillet over medium-high heat. Add bell pepper and sauté until almost tender, about 5 minutes. Stir bell pepper into soup. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer. Ladle into bowls and serve. About 10 servings.