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

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Foods made from whole grains are fantastic for a easy snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for the afternoon meal. Chips and crackers produced from whole grains can be excellent for quick snack foods to eat on the go. Whole grains are generally better than processed grains included in white bread.

You don’t have to look far to locate a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as uncomplicated as you want it to be.

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 cook brad's pickled ham & bean soup w/ cheesey english muffins using 16 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Brad's pickled ham & bean soup w/ cheesey English muffins:
  1. Take 2 (15 Oz) cans pinto beans
  2. Provide 1 lb ham steak, cubed
  3. Get 1/2 small onion, chopped
  4. Use Half tbs garlic powder
  5. Take 1 tsp each; white pepper, mustard seed,
  6. Provide 1/2 tsp smoked paprika, Chile flakes,
  7. Take 2 bay leaves
  8. Take 4-6 allspice berries, depending on size
  9. Prepare 2 tbs cider vinegar
  10. Prepare Mesa flour
  11. Use For the muffins
  12. Use 4 English muffins, split
  13. Get Butter
  14. Take 8 slices cheddar cheese
  15. Get Fresh rosemary
  16. Take 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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