Cooler evenings, warm food . . .

After a week of warmer than usual weather, it is cooling down, again. My thoughts are turning to pots of something simmering on the stove! Today, it is either chicken and dumplings or ham and bean soup. That's the best part of being the Mom - I usually get to decide the meal.

When I was growing up, we were living on a military airman's income which meant lots of budgeting and lots of beans. We never realized, however, that we were poor as my mother would make a great pot of navy bean soup with ham. The ham hock was merely flavor and we were thrilled when we got more than a few threads of meat. There were plenty of beans and our favorite way of eating it was simple and good. We would spread mustard on a slice of bread and place it in the bottom of the bowl. My mother would ladle hot soup over that and the combination was positively gourment to me at that age!

My ham and bean soup of today has a bit more meat in it because we are blessed. I still like to add some mustard to my helping of soup as it brings back memories. Have to admit that I prefer Dijon to the old yellow mustard these days!

What I like about soups is that it is hard to go wrong with them. Thought I'd share my basic ham and bean soup recipe so you can, perhaps, start your own memories.

Ham and Bean Soup
Two or three smoked ham hocks
2 chopped onions
1 pound of white navy bean
3 bay leaves
About eight cups of water

There are two ways to deal with the beans. My method of today is to bring just the beans to a boil in a pot of water. When the water boils, turn it off, cover, and let sit for an hour. When I'm ready to make the soup, I drain off the water and put the beans back in the pot. Another method is to cover the bean with water and let them soak overnight in the refrigerator.

Ready to make the soup, add the rest of the ingredients and the eight cups or so of water. Bring to a boil and then turn down to simmer slowly for two or more hours or until the beans are very tender. Pull out the ham hocks, shred off the meat, and add the meat back to the soup. Salt and pepper to taste.

Some people like chopped green onion added to their helping of soup.
There is always the mustard and bread theory!
I've known people to add some shredded cheddar.
Chili flakes work if you are in the mood for more spice and heat.