Bean Soup and Gluten Free, Sugar Free Cornbread

Ham and Bean Soup

Ingredients:

water
2 - 48 ounce jars of canned beans

3 slices bacon, chopped in small pieces

2 ham steaks, chopped and bones kept
2 celery stalks chopped fine

3 carrots chopped fine

1 large onion chopped fine

1/2 teaspoon chili powder

Directions:

1.  Empty beans into a large pot.  
2. Place diced bacon and veggies in a skillet and saute till onions are just starting to get translucent.
3. Dump the veggies in the pot of beans and add in chili powder.  Also add in chopped ham steaks and bones.
4. Add water in - the amount is dependent on how much broth you want in your soup.
5. Bring to a boil and simmer for about an hour.  Serve or transfer to a crockpot and keep on low/warm till ready to serve.  Salt and pepper as needed.


This will serve at least 10 people - maybe more.

Gluten Free Cornbread

Ingredients:

1 cup rice flour

1 cup cornmeal

1 tablespoon baking powder

1 teaspoon salt

5 tablespoons melted butter

1/2 scant cup agave or maple syrup

2 beaten eggs

3/4 cup milk

1/2 can corn, drained

Directions:

1. Beat eggs and butter together with a whisk.

2. Add in melted butter and sweetener and whisk well.

3. Add in rest of ingredients except the corn.  Stir just till combined.

4. Add in the corn and stir till combined.

5. Pour into a parchment lined 8 inch baking pan that has been greased.

6. In a preheated 375 degree oven, bake until knife inserted comes out clean - approx. 25-30 minutes.


Serves 12 people