Home About Contact Advertise Services Sitemap
Hello, Sign into Your Account
Kapp
Enter a region:


 
Cooking Corner

2008 Recipes  2009 Recipes  2010 Recipes  2011 Recipes  2012 Recipes  2013 Recipes  2014 Recipes

2015 Recipes  2016 Recipes  2017 Recipes  2018 Recipes

January  February  March  April  May  June  July  August  September  October  November  December


Hi! Today I have one of my favorite fall soup recipes for you to try. The chilly, damp days of fall just seem to beg for a large kettle of soup to be simmering on the stove and there are none tastier than a hearth ham, bean and rivel soup! Some recipes do not call for the rivels but, to me, they are the best part! Some recipes do not have chopped egg or carrot either. Like all soups, it is easy to adjust to your families taste. One very important item to not adjust is the fresh parsley. It adds such a lovely flavor and melds perfectly with the rest of the ingredients to make a very delicious and colorful meal. If you are lucky enough to have leftovers.... it’s even the second day! 

Enjoy! Elaine


HAM & BEAN SOUP

with Rivels

1    Large Onion (chopped) 

2-3 Ribs Celery (chopped)

2    Ham Hocks 

2    (32 oz.) Cans Great Northern  Beans (drained, rinsed)

2    Large Potatoes (peeled, diced)

2    Carrots (coarsely grated or sliced)

3    Hard Boiled Eggs (chopped)

1/4 Cup Fresh Parsley (chopped fine)

1    tsp. Basil

      Salt and Pepper (to taste) 

Rivels:

1   Cup All-purpose Flour

1   Egg (raw)

1   Pinch Salt

In a large stock pot, half full of water, add the chopped onion, chopped celery and the ham hocks. Cook until the ham hocks are tender and fall from the bone. (about 2 hours) Remove the ham from the bones, discard the fat and set ham aside.

Add the rinsed beans to the broth as well as the potatoes, carrots, salt and pepper (taste broth to see if you need any salt, because the ham has salt). Bring the broth back to a boil. Turn heat down to medium and let it simmer while you make the rivels.

To make the rivels combine the flour, raw egg and salt in a bowl. Stir together with a fork until crumbly. You may need to use your fingers.  Work the mixture until you have lumps the size of lima beans (or larger if you like them heartier). Using your hands take a handful of crumbles and slowly add/scatter them into the boiling broth. Stir the broth then add another handful in the same manner, scattering and stirring. Continue until all crumbles are added to the pot. There will be leftover flour in the bowl, you can add it as a thickener or add a tiny bit of water to it and make a few more crumbles and add them to the broth. Lower the heat to simmer, stir in the ham, chopped hardboiled egg, parsley and basil. Simmer, uncovered 15 to 20 minutes depending on the size of your rivels. Stir occasionally to prevent sticking. Makes 10 to 12 servings.


PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes

Include all directions, amounts, oven temperature, baking/cooking time and servings. 
Please include your name and phone number in case of questions concerning your recipe. 
Send To: “Cooking Corner”, c/o Merchandiser, PO Box 840, Lebanon, PA  17042.