Ham and Bean soup - slow cooker, instant pot or stove top

 Best bean soup ever!!!

Thank you The Cozy Cook for this recipe

Ham and Bean Soup

prep time: 10 MINUTES

cook time: 1 HOUR

total time: 1 HOUR 10 MINUTES

5 from 18 votes

SERVINGS: 13 CUPS

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This hearty ham and bean soup is a perfect recipe for the Slow Cooker, Instant Pot, or Stove Top. It's made with navy beans and delicious bites of ham and carrots in a thick and flavorful broth!

Ingredients

US CUSTOMARY - METRIC

• 2 Tablespoons olive oil
• 1 Tablespoon unsalted butter
• 1 small yellow onion, diced
• 2 cups ham, diced. (equal to two 8 oz. ham steaks.)
• 2 cups carrots, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 ham bone, see notes for alternatives
• 1 lb. dried Navy beans, rinsed
• 2 teaspoons onion powder
• 1 bay leaf
• 2 sprigs thyme

Instructions

Stove Top

• Rinse the beans under cold water.
• Heat the olive oil and butter in a large soup pot over medium heat and add the onions.
• Cook for 5 minutes, until soft and translucent.
• Add the carrots, diced ham and the garlic and cook for 1 minute.
• Add the chicken broth, water, ham bone, navy beans, 2 tsp onion powder, bay leaf, and thyme. Bring to a boil, then reduce to a simmer.
• Simmer with the lid partially cracked for 2 hours, or until it's thickened to your desired consistency. Stir occasionally as the beans will settle to the bottom of the pot.
• Remove the ham bone/hock, the bay leaves, and thyme stems. Serve and enjoy!
• *Add a little additional water if the soup ends up thicker than you’d like.

Slow Cooker

• Rinse the navy beans under cold water. Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
• Cook on low for 9+ hours or on high for 5+ hours. It's ready to serve once the beans are tender and the soup is thickened to your desired consistency.
• Remove the ham bone/hock, the bay leaves, and thyme stems and serve!

Instant Pot

• Rinse the navy beans under cold water.
• Add the olive oil and butter to the Instant Pot and hit the “Sautee” button. Add the onions and cook until soft and translucent, about 5 minutes.
• Add the diced ham and the garlic and cook for 1 minute.
• Add the remaining ingredients and secure the lid.
• Press the ‘cancel’ button, followed by the ‘Pressure Cook’ button.
• Set the timer to 45 minutes. The Instant Pot will take some time to get up to pressure.
• Once finished, let 10 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
• Remove the ham bone/hock, the bay leaves, and thyme stems and serve!

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Notes

Ham Bone Substitutes

Smoked ham shanks or ham hocks are a great alternative and also add tremendous flavor. (A shank is meatier and more preferable for this recipe.)

Salted pork and/or a few strips of uncooked smoked bacon can also be substituted. (But try for a shank or hock first.)

If you're unable to use a ham bone or any of the substitutes: Use 8 cups of chicken broth instead of 4.

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If you enjoy this recipe, then you have to try my split pea soup recipe. (It's also Stove Top, Slow Cooker, and Instant Pot friendly!)

Tart Frozen Yogurt

Absolutely delicious

 Recipe from Once Upon a Chef

Tart Frozen Yogurt

By Jennifer Segal

This tart frozen yogurt is similar to the one from your favorite fro-yo shop, only fresher and better.

Servings: 4 cups

Total Time: 30 Minutes

INGREDIENTS

• 2 cups plain yogurt (low fat or whole milk)
• 2 cups plain Greek yogurt (low fat or whole milk)
• 3/4 cup sugar

• 2 tablespoons honey
• Fruit toppings (optional)

INSTRUCTIONS

1. Pour any excess liquid out of the yogurt containers. In a large bowl, whisk the yogurts, sugar, and honey until the sugar is completely dissolved. Taste and add a few more tablespoons of sugar or honey if necessary (some brands of yogurt are more tart than others).
2. Follow the manufacturer's instructions for freezing yogurt in your ice cream/frozen yogurt machine. You'll know it's ready when it's smooth and stiff (it will harden even more in the freezer). Serve right away with fruit toppings, if using, or transfer to a container and freeze until ready to eat. If the yogurt stays in the freezer more than a few hours, you may need to let it sit out on the countertop for a bit to soften before serving.

Moist Vanilla Cupcakes

 Delicious! 

I didn't use the frosting - I made my own orange frosting. The cake was the perfect texture.

Recipe from Life, Love and Sugar

Moist Vanilla Cupcakes

★★★★★ 4.4 from 133 reviews

• Author: Life, Love and Sugar
 
• Prep Time: 15 minutes
 
• Cook Time: 15 minutes
 
• Total Time: 30 minutes
 
• Yield: 24-26 Cupcakes 1x
 
• Category: Dessert
 
• Method: Oven
 
• Cuisine: American

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Description

These Moist Vanilla Cupcakes are super easy to make and so moist – for days! They are my new favorite vanilla cupcake!

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SCALE

Ingredients

VANILLA CUPCAKES

• 2 1/2 cups (325g) all purpose flour
• 2 cups (414g) sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 tbsp vanilla extract
• 2 large eggs
• 1 cup (240ml) water

VANILLA FROSTING

• 1/2 cup (112g) salted butter, room temperature
• 1/2 cup (95g) shortening
• 4 cups (460g) powdered sugar
• 1 1/2 tsp vanilla extract
• 2–3 tbsp (30-45ml) water or milk

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Instructions

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
9. Add 2 cups of powdered sugar and mix until smooth.
10. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. Add remaining water or milk as needed and mix until smooth.
13. Pipe the frosting onto the cupcakes. I used Ateco tip 844.

Quick Baked Chicken Tenders

 This is fast and easy

Thanks Mediterranean Baby for the recipe

This recipe is for greek chicken - but you could use any seasoning, or even BBQ sauce.

Ingredients

• 1 lb. chicken tenders
• 1/2 tsp. Greek seasoning 
• 1/2 tsp. Greek oregano
• 1/2 tsp. paprika
• 1 tbsp. olive oil
• 2 tbsp. lemon juice

Instructions

Add chicken to baking dish and add all remaining ingredients.

Evenly coat chicken with seasonings using tongs.

Cover with foil and bake at 350 for 20 minutes.

Uncover and continue to bake for an additional 10 minutes, allowing the chicken to slightly brown.

Rustic Apple Tart

 

Made this today and its A-MAZ-ING. Yes lots of butter so it's for special days - totally worth it.

thank you Once Upon a Chef for the delicious recipe

 

Rustic French Apple Tart

Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.

Servings: 8

Prep Time: 30 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 30 Minutes, plus 20 minutes to chill

INGREDIENTS

FOR THE CRUST

• 1-1/2 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup very cold water

FOR THE FILLING

• 1-3/4 lbs baking apples (3 large)
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted
• 1/8 teaspoon salt

FOR ASSEMBLING & BAKING

• 1 tablespoon all purpose flour
• 1 egg, beaten
• 2 tablespoons turbinado sugar
• 1 tablespoon apricot jelly or jam, optional for glaze

INSTRUCTIONS

1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
2. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
3. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
4. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
5. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
6. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
7. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
8. While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
9. Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
10. Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
11. Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)