Cast Iron Bean Soup
With Ham and Andouille Sausage
Don’t throw that ham bone away. Cast Iron Bean Soup has been a mainstay of cast iron cooking forever. This hearty rendition is a meal in itself and combines Andouilli sausage along with some other spices. It has a nice punch without overpowering the taste buds. Other additions include celery, carrots and onions making this a nice balanced meal.
The stock gets prepared first. Any leftover ham gets added to the pot. The beans are quick soaked so you don’t have to let them soak overnight. This is a simple soup to make but oh so good for a cold day. We served it up with some toasted croutons on the side and celery tops for the garnish. As a side note, if you don’t happen to have a ham bone to spare, some packaged diced ham will probably work as well. See the recipe notes for hints.
JUST A POT FULL OF GOODNESS
IN THE MAKING!
BEING A SHOW OFF!
If you routinely make soup in cast iron, why not really show it off by serving in on of these little kettles. After all you just spent most of the day simmering a great dish in cast iron, why not serve it something unique. With the optional lid, it keeps the soup nice and hot with just the right amount.