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HAM
On Wed, 28 Dec 2016 18:11:53 -0500, Brooklyn1
> wrote: >On Wed, 28 Dec 2016 12:44:23 -0700, U.S. Janet B. > >wrote: > >>On Wed, 28 Dec 2016 13:14:35 -0500, Brooklyn1 > wrote: >> >>snip >> I have the meaty bone of a >>>butt half ham all ready for my lima bean soup... >>snip >> >>I was just looking around for a bean soup that used ham and didn't use >>navy beans or similar. What do you do for lima bean soup? Is it any >>different than regular bean soup -- diced carrot, celery, onion etc? >>Some diced ham. I can eat limas, pintos chick peas, etc. Just not >>navy bean family >> >>Janet US > >Pretty much the same for lima bean soup as for any other bean soup... >carrot, onion, celery, a little garlic, herbs and other seasonings. >I'll probably add parsley, bay leaves, marjorham, some msg, and I like >to use freshly ground white pepper with lima bean soup. At the end >after tasting I may decide to add a wee bit of Goya chicken bouillion. >I also have Goya ham bouillion but it's a bit on the smokey tasting >side and will negate the ham bone. I'll decide on additions as it >cooks... that's why I have absolutely no use for pressure processors, >I don't consider that cooking, I consider that gambling. thanks Janet US |
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