Slow Cooker White Bean Soup

IMG_6164I have been trying to post this for quite awhile, weeks really.  I thought the timing today was good as alot of people have leftover ham after Easter and this is a great easy way to use it up.  Don’t throw out that ham bone!  We had a ham bone in the freezer from Christmas (that a friend had leftover and was going to throw out, so I took it home to freeze).  I decided I would try to make a slow cooker white bean soup to use it up before it was too old and ended up in the garbage. I am not good with freezer cooking and I often put things in the freezer with the best of intentions, but then never use them and they end up freezer burnt.

A couple of notes, you will need to soak the beans overnight and our ham bone as frozen so we thawed that in the fridge overnight as well.

Here are the ingredients that my helper wrote out so we would remember what we added:

1 ham bone with some leftover ham attached

8 cups water

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We placed the thawed ham bone in the slow cooker. Put in the white beans (which had been soaked overnight).  FYI-the garlic was minced. Threw everything else in on top of that, poured in the water and cooked for about 6-7 hours on high (you could do 8- hours on low).

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At the end of the cooking time, carefully lift out the bone and cut off some bits of meat to add back to the pot. We don’t like ham very much so I didn’t add much back to the pot, but add back as much as you would like to suit your taste.  Try it for flavour at this point and add a little more salt if needed.

After all day cooking you have this tasty very frugal soup, that went great with crusty bread

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Rice Salad

It is warm again today, it had been cool all last week and I was fearing that our short summer was over.  The sun is out today and it is warmer, thank goodness for that.  A friend came over for dinner last night and I made this rice salad to go with BBQ.  I am glad I did because when she saw it she was very happy and said “oh you made that salad again, I love it”.  Well that worked out well and I sent her home with the leftovers.

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2 cups of minute rice & 2 cups of water.  Cook the minute rice according to the package directions.

If you don’t want to use minute rice you can use any rice.  I think you will need 3-4 cups of cooked rice.

Once the rice is done let it cool.

To the cooled rice add:

1 cup finely chopped celery

1 medium sweet onion finely chopped

1 small sweet bell pepper finely chopped (i used orange pepper as i had one in the fridge)

1 tin of mushrooms

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To make the dressing mix together :

1/3 to 1/2 cup white sugar (depending on your taste)

1/2 cup white vinegar

3/4 cup vegetable oil

1 tsp salt

1/2 tsp dry mustard

1/2 tsp celery seed

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Our the dressing over the rice mixture and stir well to coat.  Refrigerate until ready to eat.

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This keeps well for a week in the fridge.

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