Mexican Ham Bean Soup & Oatmeal Molasses Bread

Do you know why I'm not a very good blogger? I hate to type, I don't have a good camera, and I'm not humorous. So I do wonder sometimes why I continue doing this. I've decided it's for me. It's my journal, my recipe box, my reminder of how much I love my kids, my reminder that I accomplished something, made a new recipe, did something that was hard for me (like writing a blog post). So, I press on...Here's one of our favorite winter soups. I make this 4 or 5 times every winter. It's really quite a forgiving soup, so amounts don't need to be exact. You must put the toppings on; they make the soup. Also, the bread is so good with this. You really should eat them at the same time!

Mexican Ham Bean Soup (adapted from CL)

Ingredients
2 cans pinto beans (or 4-5 cups cooked from dried beans)
8 cups fat-free, less-sodium chicken broth
2 cups chopped onion
1 cup chopped celery
1 ½ c. chopped carrots (around ½ inch slices)
2 cups water
1 1/2 cups cubed smoked ham steak (I always use leftover ham, great with the bone)
1 ½ tablespoons chili powder
1 T ground cumin
1 T. dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 t. chopped chipotle chile in adobo sauce (Use more or less to suit your taste, but don’t leave it out!!)
Toppings
shredded Manchego cheese or Monterey Jack cheese
minced fresh cilantro
sour cream
Preparation
Cook onions, celery, and carrots in a Dutch oven size pot over medium heat for about five minutes. Add garlic for a minute .Combine the rest of the soup ingredients; bring to a boil. Cover; reduce heat to medium-low. Simmer 1-1 1/2 hours or until beans are tender.
Discard bay leaves. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro.

Oatmeal Molasses Bread (adapted from CL)

2 loaves (12 servings per loaf) (serving size: 1 slice)
Ingredients
2 cups fat-free buttermilk
1/2 cup regular oats
1/4 cup unsulfured molasses
2 tablespoons vegetable oil
around 4 cups whole wheat flour (I've also subbed a little for wheat germ and liked it)
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup raisins (if you don't like raisins you'll be missing the best part of this bread)
1 tablespoon yellow cornmeal

Preparation
Preheat oven to 400°.
Combine first 4 ingredients in a medium bowl.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. (Ileft this part in , but you all know I just throw it all in with the liquids :-)
Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins. Stir until dough pulls together in a shaggy mass. Let rest 2 minutes.
(The recipe says to knead this. Impossible. If you put enough flour in to knead this bread, it's too dry.) Mix a couple of times more and drop half of dough into a 6-inch round loaf on a baking sheet dusted with cornmeal. Repeat procedure with remaining dough. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.
Bake at 400° for 20 minutes. Reduce oven temperature to 375° (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 15 minutes before slicing. Don't overcook!!!