Directions Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat ...

Parmesan cheese rinds stand in for the usual ham bone in this creamy. luscious vegetarian bean soup. A bag of 15-bean soup get the soup started; plentiful vegetables and herbs fill in the rest.

Drain the soaked beans and discard the water. Place the beans, ham hocks, chicken broth, and bay leaf in a soup pot; do not add salt at this stage. Bring to a boil and simmer for about 1 hour ...

Suggested Menu: sunchoke soup with virginia-ham croquettes; virginia-ham croquettes; breast of four corners farm's turkey "cuit sous vide" and roasted leg "en ballotine"; giblet gravy; green-bean ...

This soup is traditionally made with stock from a ham bone but this version uses a small gammon joint which is far easier to get hold of these days. As modern gammons vary so much in flavour ...

Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is ...

Because beans are relatively tasteless on their own, they're great at absorbing the flavors of other ingredients and seasonings in your soup. Check out Food & Wine's guide to classic bean soups ...

This hearty pea and ham soup is a favourite in our family. This a real stick-to-your-stomach soup, just how food should be on a cold winter's day. You could put the soup through a blender before ...

Add 1 tablespoon oil and pour in batter. Bake until golden, 20-30 minutes. Meanwhile, make soup: Add 2-3 tablespoons oil to medium pot over medium heat. Stir in onion and garlic. Sweat until ...