Sunday Snow Day Soup

Hi guys!!!!!  While the rest of the country is stuck beneath a blizzard, we are watching the last few inches of our snow melt away under the Sunday sun.  It is still cold here, however, and this kind of weather makes me want hot comfort foods, like hot chocolate and hot soup.

Today, I'm sharing with you, a soup recipe I concocted while pregnant with Mia Joy.  I guess I was needing soup that day?  BUT, Eric appreciates a little more substance to a meal than most soups have to offer, and I knew I needed to make it enough like soup for my craving, but enough like "not soup" to satisfy his appetite.  So, I shopped my pantry and my fridge, and this was the result.  This is a very thick and rich soup.

I call it Prego Soup.  Because I was pregnant when I first made it.  And because that's about as creative as I was feeling during that pregnancy ;).... So, grab these few things, throw them in a large stockpot, simmer the rest of the afternoon, and enjoy :).

Note: No pics, because I always forget to take pictures of our food before we eat..... I'm trying to do better :)

Prego Soup

Serves approx. 6 people

Ingredients:

2 cups water
2 (12 oz) cans pinto beans
2 (12 oz) cans Great Northern beans
6-8 medium size potatoes, peeled and diced (I use Yukon Golds)
1/2 cup-1 cup ham pieces
salt and pepper to taste
1/2 tsp. oregano
1/2 tsp. rosemary
1 tsp. coriander
1/2 tsp. basil
1 tsp. garlic powder
1 tsp. Tarragon
8 oz sour cream
1 (8 oz) pkg cream cheese
2 T butter

Directions:

In a large stockpot, combine water, beans, potatoes, and ham.  Season generously with salt, pepper, oregano, rosemary, coriander, basil, garlic, and tarragon.  (Honestly, I rarely measure, and probably season with A LOT more than the amounts listed in the ingredients.  Taste, and add as you like :)).  Once potatoes begin to tender, add sour cream, cream cheese, and butter.  Simmer until cream cheese is melted and flavors are blended.

Serve with hot homemade biscuits, and a tall glass of milk.

Enjoy!!