0:00
- Hey, y'all, I'm going to go ahead and apologize now,
0:04
When I got out of the shower and got myself together,
0:08
And then I went outside to re-pot some flowers
0:18
But that's all right.
0:18
I went and run inside very quickly
0:21
because something hit my brain with Christmas coming.
0:25
Like I always prepare a turkey and ham for Thanksgiving.
0:29
And so if you like me, go have some ham leftover.
0:33
So I wanted to share this quick,
0:37
easy, simple bean and ham soup.
0:42
It's a great way to work off those leftovers with your ham.
0:47
So like I said, it's just so, so, so,
0:49
so easy. I'm going to,
0:53
so I want you to get this, you know,
0:55
before, before the Christmas holiday.
0:58
So you could write this down and put it in your recipe file.
1:05
Alright, am going to put in a little olive oil,
1:11
about three tablespoons of butter and I've got onions.
1:17
Let's see how much I got here, about a medium onion chopped.
1:25
And I'll put those in there.
1:30
I love bean soup and I'll usually add,
1:38
use the dried beans, you know,
1:40
and I'm looking at a couple of hours cooking.
1:43
So I think you're really, really
1:47
going to appreciate the ease of this recipe.
1:49
If you're like me, you know, and do the dried beans.
1:53
Okay, let's see what I got.
1:55
I've got garlic, I've got my onions.
1:59
I need two teaspoons of toum.
2:01
So I'm going to just put this in stalking all.
2:07
all I'll have to do is pull out the stems.
2:10
So I feel like that won't equal
2:16
the two teaspoons of toum.
2:20
So we're just gonna saute all this off and
2:25
maybe it might take four or five minutes.
2:31
The onion is really diced up. Very nice.
2:36
Appreciate Teresa doing that for me.
2:40
I was out there playing in the dirt when she came up
2:44
she said, get your body inside.
2:47
Cause you going to be making soup.
2:51
cause I've been moved to share this recipe for a long time.
2:56
I've got four cups of chicken base.
3:01
Now I get my chicken base.
3:06
the wet bases versus the cubes.
3:11
And you mix like a teaspoon of this tub, every eight ounces.
3:18
So, a teaspoon to an eight ounce,
3:29
That is going to be delicious.
3:37
Let's see how much collards I have here,
3:50
So those are going to add a nice color,
4:00
I'll put a little black pepper in there.
4:05
So that's it. That's it.
4:09
We're going to cook this down for a few minutes and then
4:12
we're going to add our great Northern beans.
4:16
And I'm going to drain those because we're going to have our
4:20
own nice season stock.
4:25
So we don't need the liquid. It comes with those, we're good
4:33
you are not going to believe
4:34
how quickly you can get this mixed together.
4:38
The longest part is sauteing those onions,
4:43
and that can take more than four to five minutes,
4:48
and i love white beans or the great Northern beans,
4:57
to me, they're just so good.
5:00
Okay. Starting to cook down a little bit Eddie.
5:13
and don't let me forget.
5:14
I've bought some turnip greens to cook food.
5:18
I need to get those cooked. Maybe tomorrow.
5:29
So in about two more minutes,
5:31
I'm going to add four cups of chicken stock to it,
5:35
and I'm going to put the lid on it and I'm going to let that
5:38
cook for about 20 minutes.
5:41
And now that it's cooked down a little bit,
5:43
I'm going to go ahead and add my thyme
5:49
and let that thyme marry with all those wonderful flavors.
5:54
I got a bailey, collards, onion, garlic, toum.
6:02
Did I name it all, Eddie?
6:06
- [Eddie] Oh yeah. - I think I did.
6:07
- [Eddie] you got collards
6:10
- Those collards are going to be beautiful in that soup,
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and see that toum. I mean,
6:15
doesn't that look just like the most delicious
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combination of flavors,
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the garlics in there and the onions and the ham and that
6:31
beautiful piece of toum and those wonderful collard greens
6:37
- [Eddie] It is soup season
6:39
it is going to be in the fifties in the next couple of days.
6:48
I would love it more if
6:52
I would get a seven logs for the then fireflies.
6:59
Now I'm going to add a little bit of salt,
7:01
I added some pepper, but now I'm going to add,
7:06
looks like about a teaspoon of salt.
7:10
Don't want to get it too,
7:11
too salty because remember chicken base is salty.
7:21
I'm just going to let this cook for about 20 minutes
7:31
and you know what else I want to make it.
7:34
I want to make some more of the Dewey butter cake
7:43
I could have made myself sick of those.
7:51
Let's see, I think I put my beans, .
7:54
Yeah, go ahead and put my beans in now.
7:58
Let them start drinking up those wonderful flavors in there.
8:06
That's it. Katie Owes.
8:10
We're just going to let that simmer for about 20 minutes
8:26
I suggest like a teaspoon of butter dropped on top
8:32
because there's, there's no real fat in it.
8:37
So, butter makes it all so much better anyway,
8:47
Doesn't that looks delicious.
8:53
Ooh yum, yum, yum, yum.
8:56
You know, I got something else going over here.
8:58
So I'm turning this down.
9:10
This is just going to be a wonderful recipe.
9:14
If you've got a house full of company and you need a quick
9:16
meal real quick like, just pull out that leftover ham,
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chop it up along with a few fresh collard greens
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or if you've had collard greens for a prior meal,
9:31
just save the out a little bit of those and use those.
9:34
You don't have to start with raw
9:47
With the loom nip in the air.
9:52
Of course we don't have a nip in the air yet,
9:54
but we're supposed to tomorrow, we Eddie?
9:58
- Oh, look at those collards.
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So, like I said, store this recipe away
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cause you're going to love it.
10:16
Love and best dishes y'all.
