While chatting with my sweet friend Janey this morning, I asked if she had a good bean soup recipe. You know she did, you know its delicious and we are suckin it up tonight! She said I can share her recipe here!
Hayride Kitchen Bean Soup (from Janey)
2 cans white navy beans
2 cans Trappey's Pinto beans with jalapeno peppers
2 cans Campbell's Bean & Ham soup
1 can hominy
2 cans chopped ham........
1 lg onion, chopped
1/2 bell pepper, chopped
1 cup water........or chicken broth
Put all ingredients in a heavy pot and cook for 2 hr. Serve with Mexican corn bread.
Hayride Kitchen used to be where Elvis Presley played here in Shreveport. After he died, they turned it into a restaurant.
Little adjustments I made to the recipe. I used creamed white navy beans, added cream of mushroom and split pea with ham soup, both by Campbells. I also added 1/2 cup of celery, 1/4 cup green onion, one heaping tablespoon garlic and Tony’s Cajun seasoning and some extra jalapenos. I used chicken stock instead of water. I garnished with chopped green onions. Thank you Janey, this dish is delish!
For dessert I made something super simple and delicious. I took fresh french bread that was baked late this afternoon at Simoneaud’s Grocery, sliced a few 1/2 inch pieces, toasted it lightly, topped them with cream cheese and a little of those blackberry preserves Deb made a few Sundays ago when they were visiting.
Enjoy and don’t forget to visit my dear friend Janey’s blog!
1 comment:
mmm... yummy. I do love a good bean soup. Especially now that it's getting cold.
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