Jill's Easy Peasy No Fail Navy Bean and Ham Soup with Steamed Asparagus and Corn Bread
16 ounce bag navy beans
A couple pounds of cured ham (any kind you like)
1 tablespoon tumeric (optional)
Salt and pepper
Marie Callender's or any other easy corn bread mix (or gluten-free bread to toast in with butter/garlic if you can't do wheat or gluten)
One bunch raw asparagus
The night before the meal I rinse the bag of beans and allow to soak in water in my slow cooker overnight. Do not turn your slow cooker on until the morning. Drain the water the next morning and then refill with about 6 cups and turn slow cooker on low. Chop up the ham and stir into the beans. Season with tumeric and salt and pepper to desired taste. Let this all cook together on low until it is time for it to be served.
I buy Marie Callender's Corn Bread mix at Costco and find that it is the easiest way to whip up some cornbread for my non-gluten free boys. Just add water to the mix and bake; super easy and yummy served with butter. My daughter and I prefer a slice of gluten-free bread toasted in the oven with butter and garlic.
Using a stove top steamer (or you can buy the microwave steamer bags), steam asparagus after washing and cutting the ends off the spears. Season the asparagus with seasoning salt and pepper after cooked.
Serve the navy bean and ham soup up in bowls and the cornbread and asparagus on the side for an easy, no hassle, comfort meal! The plus side is there is usually leftovers for the soup the next day for lunch.