Ham and 15 Bean Soup

Ingredients

• 1 20-ounce pack Hurst dry beans (15 beans soup mix) rinsed, discard the spice packet
• 1 onion diced
• 2 cloves garlic minced
• 2 leaves bay
• 1 Tablespoon fresh thyme or 1.5 teaspoons dried
• 7.5 cups chicken stock homemade or store-bought
• 1 teaspoon hot sauce or more to taste
• 1 lb diced ham can use leftover
• Optional: ham bone if you have one
• salt and pepper to taste

Instructions

1. Place all ingredients (except salt and pepper) in the slow cooker or Instant Pot.

SLOW COOKER

1. For the slow cooker, cook in high for about 6 hours, until beans are tender. 
2. Salt and pepper, to taste. I always taste the soup before I add salt and pepper. There is already a fair amount of salt in the ham and the broth, so sometimes I don't need it at all.

From: https://www.apinchofhealthy.com/ham-15-bean-soup-slow-cooker-instant-pot/

Pumpkin Spice Zucchini Bread

INGREDIENTS:

• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 3 teaspoons vanilla extract
• 2 cups shredded zucchini

INSTRUCTIONS:

Preheat the oven to 325 degrees F. Grease two loaf pans. Set aside. In a medium bowl, mix together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In a large mixing bowl, combine the eggs, oil, sugar and vanilla extract. Mix well. Add the shredded zucchini and combine. Sift the dry ingredients into the wet ingredients and mix once more. Divide the batter evenly into the two prepared loaf pans . Cook for one hour, or until an inserted toothpick comes out dry. 

From: https://dailyconnoisseur.blogspot.com/2018/09/pumpkin-spice-zucchini-bread-end-of.html