Milk Allergic/Sensitive Recipes: Ham and Bean Soup
For me, the hardest part of going milk free was adjusting my thinking to what I could eat rather than lamenting what I’m missing. However, once I did some research on all the dairy replacement products out there, googled some dairy-free recipes, and thought about how I could adapt what I normally cook, going milk-free wasn’t so bad. In fact, I’m really enjoying trying some new dishes! But I won’t lie: I’m tempted to feed the girls frozen milk for two or three days so I can binge on Mac and Cheese, Pizza, Tacos, and Ice Cream…
So for those of you with the same Milk-Free Restrictions the girls have put on me, I’ve decided to start a dairy-free recipes series. As I’ve already mentioned, most of my cooking is a fun creative experiment. I toss things in the pan and see what happens. But since I have two little ones to care for, most of these recipes will be very simple and quick. However, sometimes I do cook-a-thons on Saturdays or Sundays while Derek cares for the girls, so some recipes take longer. I’ll try to remember to mark more weekend-oriented recipes.
Ham and Bean Soup
Hands on Time: 10-20 minutes chopping veggies. Less if you roughly chop them in the food processor.
Total Time: 30-40 minutes
- Red Potatoes
- (Any other veggies dying to get out of your fridge)
- 2 packages of cubed ham (or a ham and turkey mix)
- 2 Cans of Great Northern beans
- 2 containers of reduced Sodium Chicken Broth
- Finely chop onion and celery and cook in a little oil until translucent.
- Add finely chopped potatoes and ham cubes. Cook while rinsing your beans.
- Add beans and broth. Bring to a boil.
- Turn down to a simmer and simmer until potatoes are tender (15-20 minutes)
- Serve with homemade Jiffy Corn Muffins (dairy-free mix!) if desired.