Archives for December 15, 2010

Soup's On…

This recipe is perfect for your leftover Christmas ham.  I found ham in our freezer from last year and used it last week to make an easy delicious dinner.  You couldn’t tell that it was almost a year old.  Cooking the soup all day in a crock pot rehydrates the ham.


This is another dinner that I prepared the night before and just put it in the crock pot before leaving for work.  I came home to a delicious smelling house.  All I had to do was make some Pineapple Corn Muffins and dinner was ready.  I can’t wait to have more leftover ham from Christmas this year so that I can make this again during the winter.

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Lima Bean & Ham Soup

  • 36 oz. Frozen Baby Lima Beans
  • 12 oz. Ham diced
  • 1 1/2 Cups Onion Diced
  • 5 Cups Chicken Broth
  • 1 Cup Fat Free Evaporated Milk
  • 4 Tbsp Margarine
  • Fresh Ground Pepper
  1. Spray Crock Pot with Pam
  2. Layer in crock pot: 1st Onion, 2nd Ham, 3rd Frozen Lima Beans
  3. Pour chicken broth over everything.
  4. Cook on Low for 6-8 hours.
  5. Just before serving stir in evaporated milk and butter.  Add pepper to taste.
  6. Serve with a Pineapple Corn Muffin.
  7. Enjoy!

Pineapple Corn Muffins

  • 1 Box of Jiffy Corn Muffin Mix
  • 1 8 oz. Can Crushed Pineapple
  1. Mix muffin mix with pineapple.  Do not drain the pineapple.
  2. Spray muffin pan and distribute mix into 12 cups.
  3. Bake for 15-20 min at 400 degF.
  4. Serve warm with a delicious bowl of soup.

I made a Facebook page for theSheenBean so make sure you search for it and “like” it.  I would love to have all of my readers as my facebook fans.

My family came to visit tonight so we have a full house.  I graduate tomorrow with my MBA.  We have a few busy days planned.  I can’t wait to share all of the excitement in the next few days.