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Welcome to Luggage and Ladle

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Welcome to Luggage & Ladle For years, this blog was simply a place to collect and share favorite recipes. What started as a personal recipe archive gradually became something more. As my husband Blake and I traveled, I realized many of our adventures had one thing in common: food. We plan our travels around where to eat. Long before we book a hotel or decide which attractions to visit, we're researching local specialties, hidden gems, neighborhood restaurants, bakeries, markets, and can't-miss meals. Some of our favorite travel memories aren't landmarks or attractions. They're meals shared around a table. Many of the recipes you'll find here have a story behind them. Some are family favorites. Others were inspired by memorable meals we discovered while traveling and couldn't wait to recreate at home. That's how Luggage & Ladle was born. Luggage & Ladle is where food and travel come together. Here you'll find favorite recipes, restaurant disco...
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Ham and Bean Slow Cooker Soup

 It is always soup season in our house, but especially when the weather turns cold.  Slow simmered all day, this spicy slow cooker goodness will warm you to your bones.  Add some cornbread and you have soup for days!!

Ham and Bean Slow Cooker Soup

  • 20 ounce package of dried 15 bean soup mix (found with the dry beans)
  • 1 diced onion
  • 2 large cloves of garlic, minced
  • 2 bay leaves
  • 1.5 teaspoons dried thyme
  • 1.5 - 2 quarts of chicken or beef stock
  • 1 tablespoon of siracha or other hot sauce
  • 1 pound diced ham
  • 1 large ham hock
  • 1 teaspoon each: salt, fresh ground black pepper, garlic powder, onion powder
  • 1/2 teaspoon ground white pepper
  • 1 cup carrots

Rinse the beans very well in a strainer. Discard the seasoning packet that comes with the beans.  Once beans are rinsed, put all the ingredients (start with 1.5 quarts of stock) except salt into the slow cooker.  Cook on high for 6 hours.  Check around hour 4 or 5 and add more stock if you want it soupier.  Make sure it doesn't dry out completely.  After the beans are completely soft, taste and salt as needed.  Remove bay leaves and serve. 

We serve with a slice of sweet cornbread at the bottom of the bowl and then scoop the beans on top.  Garnish with cheese and sour cream if desired.  Makes great leftovers and freezes well!

Adapted from: Ham and Bean Soup - Easy Peasy Meals (eazypeazymealz.com)

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