Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Comfort food

on January 4, 2013

I managed to be good and use up a few more items in my pantry, great northern beans and black eyed peas, to make Marion Cunningham‘s Ham and Bean Soup.  The recipe doesn’t call for black eyed peas but since I had less than a handful, I threw them in too.  This recipe is a testament to less is more.  The more she tampered with the soup, the more it strayed away from perfection.

The recipe is from her book “The Supper Book.”  I got my copy when she did a book signing at the Walnut Creek Farmer’s Market, many years ago.  She gained fame from her revisions of The Fannie Farmer Cookbook.  (I must confess that I have not tried the posole salad soup.)

supperbook

We had cornbread and cabbage to go along with it.  Since there are only two of us, I had frozen some leftover cornbread and reheated it in the toaster oven.  I’ve been on a cabbage kick ever since I made bratwurst with cabbage not too long ago.  I usually eat cabbage once a year, around St. Patrick’s Day, and think “I should have this more often,” and so I’ve been trying to do just that.

beansoup

Loved the soup.  It really is amazing how so few ingredients come together to make something so tasty.

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One response to “Comfort food

  1. lowrytwins says:

    Mmmm. I just put a ham bone in the freezer the other day (leftovers from our Christmas ham) and will have to try making this soup. My usual is split pea soup with leftover ham, but I’m always eager to try something new.

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