Ham and Bean Soup variations!

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Ever add grits to thicken soups? I have been known to do that. When I would show up for lunch with a buddy, my mother would say that's fine, I'll just add some more water to the soup. (Her soups were often thick as stew anyway. ) A nice thick scoop of beans ladled over a bed of rice or grits, makes no difference.

Just had to work "grits" into this thread somehow.
 
Grits above the 39th parallel? :shocked2:
Unthinkable.... :haha:

Actually I thickened with corn starch so in a way I did use "grits".... :wink: Normally I prefer flour and water to thicken or a roux.
 
Actually, I am about 8 miles south of the 40th. In what was supposed to be Maryland acording to the charter to lord calvert
 
Yep we put Old Bay seasoning on everything, grits, corn on the cob, scrambled eggs, salmon, crabs, potato chips, popcorn, shrimp, fish, pork roasts, tomato soup.
 
Sauté' a chopped onion in bacon grease, chop 1/4 lbs bacon or ham up and add to the onion, pour in the green peas 1 lbs and cover with water. Bring to a boil turn down and let simmer for a couple of hours added water as needed. Then add some carrots about a cup, then a cup of chopped potatoes, garlic black pepper and a bit of basil. Let simmer for anhour add a cup of dry white wine,simmer for about 1/2 an hour serve with crotons.
 
I make my pea soup with basically the same ingredients that i use for bean soup. Usually it is what we have in the refrigerator and the spice cabinet.
 
You can cook them in a pudding bag ,onions,ham,salt &pepper and boil for some hours. Remove and let cool. Remove the bag and slice and fry. Eat like a pancake or serve with fresh sliced onion on hard crust bread sandwich.
 
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