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Ham and Bean Soup
Getting an uncured, smoked ham hock from a farmer you know well makes ALL the difference in the overall flavor of this delicious and satiating soup!
Ham and Bean Soup2
Servings
Ingredients
Servings
Ingredients
Ham and Bean Soup2
Instructions
  1. Heat a saute pan and melt 1 tablespoon of Original Ghee.
  2. Add the shallots and celery and cook for 3-4 minutes till they become translucent.
  3. Add the carrots and cook for another 2-3 minutes, then add minced garlic and continue to cook till you smell the garlic.
  4. Stir to incorporate all the veggies. Remove from pan and add to a slow cooker.
  5. Add all the beans, chicken stock, ham hock and the herbs/spices to the slow cooker. Stir till ingredients are blended well, put on lid, turn heat on high for 4 hours or low for 8 hours. Stir periodically.
  6. When finished, discard the bay leaves.
  7. Remove 1.5 cups of soup and blend with an immersion blender (or blender) till it becomes a little blended/thicker. Add it back to the slow cooker and stir.
  8. Add the remaining ghee, lemon juice and adjust salt and pepper to your taste.
Recipe Notes

We think this soup’s flavor is incredible after resting for 2 days in the fridge! Great with a good salad or crusty bread and butter.

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Herbed and Ghee Pasta
Simple yet so scrumptious!
Herbed and Ghee Pasta
Servings
Ingredients
Servings
Ingredients
Herbed and Ghee Pasta
Instructions
  1. Cook pasta according to package directions. Drain thoroughly.
  2. In the meantime, melt the ghee over low heat. Add all the dried herbs, salt and pepper and stir till incorporated. Simmer for about 5 mins.
  3. Once pasta is drained well, toss it back into the pot and stir in the ghee and herb mixture. Allow the pasta to warm and serve with freshly grated cheese. Salt and pepper to taste and dig in!
  4. Fantastic on its own or with a fresh salad or just about anything.
Recipe Notes

Serves 4 as a meal, 6 as a side dish.