100 yams way recipes

This savory bean soup made with ham, celery and parsley leaves is perfect served with a loaf of french bread on the side.

5 bean soup simmers pinto, navy, red, great northern, and black-eyed peas with a smoky ham bone, tomatoes, and chili powder. Hearty, high-fiber, freezer-friendly bowl.

Spicy red bean soup with a smoky ham hock, cheesecloth-bundled cumin and cayenne, and a finish of Tabasco and parsley. A slow-simmered pot of Southern comfort food.

New Orleans red beans and rice made easy in the slow cooker. Dried red beans cooked low with a smoky ham hock, garlic, and bay, thickened creamy, then piled over rice with browned smoked sausage.

Classic, hearty split pea soup just like the famous Andersen's Pea Soup restaurant in California. Thick, comforting, and naturally vegan with an optional Instant Pot variation to speed up cooking time.

Gingersnap pot roast slow-cooked with sweet potatoes and carrots in a tangy gingersnap-vinegar gravy. A German-inspired crockpot dinner where the cookies thicken and flavor the sauce.

This recipe came from my mother-in law who loves cooking and cooks amazingly delicious food, this is one of her favorite Leftover Turkey Pot Pie recipe that she wanted to share.

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Sweet potato carrot soup: a vegan, gluten-free, low-fat broth simmered from sweet potatoes, carrots, and celery, brightened with lemon and paprika at the finish.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.

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A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.

Mahalia Jackson's okra gumbo, a soulful Louisiana feast of crab, shrimp, beef, ham, sausage, and chicken in a tomato-okra base, built on a from-scratch shrimp-shell broth. Big-batch comfort, ladled over rice.

Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.

Traditional turtle and ham soup simmered with cloves, bay leaf, thyme, garlic, and chopped lemon. A hearty Cajun-style wild game soup with deep, savory flavor.