Gen Kidwell

Family Cookbook
by Gen Kidwell

Baby Butter Beans and Ham Soup

In a large sauce pan with a lid put:

½ lb of carrots peeled and cut into slices
1 cup of chopped onion
1 cup of chopped celery
4 dried bay leaves (be sure to take out after cooked!!)

Put 2 cans of chicken broth in the pot and:

1 can of regular Ro-Tel tomatoes

Cook for about 20 minutes then add:
4 cups of  cooked baby butter beans and ham.

I had some left over beans and ham and I used it in the soup.

You can use 2 cans of butter beans mashed a little with 2 cans of Hormel Ham. Those little flat cans.
Add a little more water and simmer for about an hour checking the pot to see if it needs more liquid.
You want it soupy. This was a great soup and we really enjoyed it with of course cornbread!!



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