A Simple Sunday Dinner
After adding the beans, let the "soup" return to a boil. Lower the heat and remove some of the beans - about 1 cup - to mash. I put them in a bowl and used the back of a large spoon to mash the beans. This adds creaminess and thickens your soup. I also added left over ham to the pot. I finished off my soup Saturday night (removing the ham bone) and refrigerated it. When we returned from church Sunday, all I had to do was skim off a bit of fat from the top and return the soup to a stockpot. While it was re-heating I made a pone of cornbread. After my preparation on Saturday this simple dinner took only 1/2 hour from refrigerator to table.
Sometimes I make ham soup with potatoes, corn and carrots. It's all good!
