My family loves homemade guacamole! We use it in our omelets at breakfast time, in sandwich wraps, when whipping up nachos, as a burger topping, as a taco filler, with burritos, and all sorts of different ways. It’s a heavily used “condiment” in our home! While store bought is okay…homemade is best! I like to use my mom’s easy recipe which is below.

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Mom’s Easy Homemade Guacamole Recipe

2 fresh avocados, peeled and pitted
1 onion, finely chopped
1 tomato, chopped
1 clove garlic, minced
1 Tbsp. real lime juice
salt and ground black pepper to taste

Note: I use RealLime Bottled Lime Juice. I don’t use enough of fresh limes, so I use bottled…you can certainly use fresh.

In a medium serving bowl mash the avocados using a masher. Stir in the finely chopped onion, chopped tomatoes, minced garlic, lime juice and the salt & ground black pepper (to taste). You want to stir after each addition to make sure you get everything combined together.

Cover the bowl with a lid. Refrigerate for 2-3 hours to allow all of the flavors to infuse. Always store the guacanole in an airtight container. If it sits out too long…the top of it will start getting crusty from air exposure.

Serving Tip: If you’re hosting a party…you can garnish the top of the guacamole with freshly chopped tomatoes and a basil leaf. Best if you serve it chilled.

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This ham, green beans and potato soup recipe makes a lot! I like to use this recipe when I’m making soup to freeze for later use. That’s right, this soup freezes well and will keep for up to 1 year in your freezer. It’s also a great recipe for when you’re cooking for a crowd or a large-sized family.

Freezing Tips – Let the soup cool to room temperature. Ladel it into freezer safe containers leaving a 1″ head space. Place the lid on top. Label the containers with contents and date. Place them into the freezer for up to 1 year. You can thaw the soup overnight in the refrigerator when you’re ready to use it. Reheat on the stove-top or in the microwave.

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Ham, Green Beans and Potato Soup Recipe

3-4 cups cooked and cubed ham
8 cups of green beans (fresh, frozen or canned)
4 large white potatoes, peeled and cubed
2-3 carrots, sliced thin
1/4 cup onion, finely chopped
1/2 to 1 tsp. ground black pepper
2-3 Tbsp. parsley flakes
4 cups of ham broth or ham concentrate

Note: I like to use the Goya Ham Flavored Concentrate that I purchase from Amazon. Follow the instructions on the box to make 4 cups of ham broth.

Place all of the above ingredients into a large stockpot, stirring after each addition. I like to cook it over medium to medium-high heat for an hour or until all of the veggies are done. Turn off the heat and let sit for 4-5 minutes before serving.

If you’re interested in freezing the Ham and Green Beans Soup see the instructions above. If you’re interested in canning it with a steam pressure canner…check out my previous post for complete instructions on how to do that. If you want to save some cooking time…you can use canned green beans, canned carrots and canned potatoes. It will shave about 30 minutes off the overall cooking time.

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