Easy Recipe: Tasty Brad's pickled ham & bean soup w/ cheesey English muffins

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Brad's pickled ham & bean soup w/ cheesey English muffins

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Be sensible when you do your grocery shopping. When you make wise choices at the grocery store, your meals will get much healthier immediately. Think about it: you aren’t going to want to deal with a chaotic store or a long drive through line at the end of the day. You’re going to go home and cook what you have in the cupboards. Fill your pantry shelves with healthy foods. This makes it simple to have a great meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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We hope you got insight from reading it, now let’s go back to brad's pickled ham & bean soup w/ cheesey english muffins recipe. You can have brad's pickled ham & bean soup w/ cheesey english muffins using 16 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Brad's pickled ham & bean soup w/ cheesey English muffins:

  1. Use 2 (15 Oz) of cans pinto beans.
  2. Use 1 lb of ham steak, cubed.
  3. Provide 1/2 of small onion, chopped.
  4. Prepare Half of tbs garlic powder.
  5. Provide 1 tsp of each; white pepper, mustard seed,.
  6. Take 1/2 tsp of smoked paprika, Chile flakes,.
  7. Use 2 of bay leaves.
  8. Take 4-6 of allspice berries, depending on size.
  9. You need 2 tbs of cider vinegar.
  10. Take of Mesa flour.
  11. Prepare of For the muffins.
  12. Take 4 of English muffins, split.
  13. You need of Butter.
  14. Prepare 8 slices of cheddar cheese.
  15. Use of Fresh rosemary.
  16. Prepare of Tobasco sauce.

Steps to make Brad's pickled ham & bean soup w/ cheesey English muffins:

  1. Add beans, onions, and ham to a LG saucepot. Just cover with water..
  2. Add rest of the bean ingredients except mesa. Bring to a simmer. Simmer 20-25 minutes. Stir often..
  3. Heat a dry fry pan over medium low heat. Butter split muffins. Toast in pan until golden brown..
  4. Place on a baking sheet. Place a cheese slice on top. Bake at 425 until cheese is well melted. 5-7 minutes.
  5. While bean soup is simmering, slowly add Mesa stirring constantly until soup is desired consistency. I used a little over 1/8 of a cup..
  6. Put bean soup in a bowl. Arrange muffins on top. Garnish with fresh rosemary and a few drops of tobasco sauce. Serve immediately. Enjoy..

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