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We hope you got insight from reading it, now let’s go back to debbie's ham, bean & dumpling soup recipe. To cook debbie's ham, bean & dumpling soup you need 12 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Debbie's Ham, Bean & Dumpling Soup:
- Get 2 ham hocks
- Take 2 cups or more cubed ham
- Prepare 1 lb. navy beans
- Prepare 1 yellow onion diced
- Prepare carrots (handful of baby) diced
- Get couple cloves of fresh garlic minced
- Provide salt and pepper
- Take rosemary and thyme
- Get parsley and a couple bay leaves
- Prepare dry mustard
- Get white vinegar
- You need water
Steps to make Debbie's Ham, Bean & Dumpling Soup:
- Prepare dry beans according to package, either soaking overnight or doing quick soak. Drain and add to a stock pot along with the ham hocks and ham cubes. Add approximately 8 to 10 cups of water, diced onion, diced carrots, minced garlic, and seasonings, to taste. Bring to boil, then turn down and simmer on low covered several hours. I let mine go maybe 4 hours or so. Note: I add the seasonings to taste. A pinch here, a shake or splash there. See, I am really no help, lol!!
- After you are done simmering and your beans are tender, remove the ham hocks and bay leaves from your pot. You can use whatever ham you can get off of the ham hocks.
- Make your dumplings. I use maybe 4 eggs beaten, a little salt, and keep stirring flour into the eggs to get a semi stiff, yet sticky consistency. Drop by teaspoonfuls into boiling water and they will float when done. Drain and add to your soup.
- You will have to keep playing with your seasonings. My rule of thumb is add a little at a time so you don't overdo it! I find adding a little vinegar and dry mustard gives the soup a better flavor. Dad always liked vinegar in his bean soup and I add extra to my own bowl at times. You can also add more or less ham and dumplings. My husband likes a heartier soup so I tend to add more. Enjoy!!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food like poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands disperse bacteria more readily. Keep worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them completely.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, such as salad, fruit and bread. This is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed completely
Cover raw meat or fish and store on the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to make sure everything you’re going to use has been stored properly (based on any storage instructions) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that say how long you may keep the food and whether it must go from the refrigerator.
This kind of food frequently has particular packaging to help keep it fresh for longer. But it is going to go off immediately once you’ve opened it. That is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For example, you may see’eat in two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date, even if the food looks and smells nice, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will be detrimental, but its flavour, texture or colour might begin to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date, the quality of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, be certain that you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, like in a cake or even as a hard-boiled egg.
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