Ham & Bean Soup

[Buckleybunch]

Can someone tell me how to make this???

THanks

 

[house_of_princesses]

I don't have a specific recipe to follow (I'm sure they're around, though.). I put a ham bone in either water or chicken stock with a few onions. Just enough liquid to cover the bone. After it simmers a while, take the ham off the bone and put the meat back in the stock. I always save some extra ham from the dinner the bone came from and add that, too. You can use any bean you want. I use navy or 15 bean mix. Add 1/2 the bag, simmer a while. (Read the bag, some beans need to soak over night. It softens them. If you're going to cook the soup the day before serving it, no need to soak.) If you need more beans, add them. Add some pepper, a garlic clove or two, what ever spice you like.

Make some corn bread in the ole iron skillet and away you go!

HTH!

 

[rascalmom]

I don't use a recipe per se either, but it's a great way to use up that leftover ham from Christmas. Here's how I make it: Cook beans (we like navy beans or Great Northern) according to package directions. Select your amount based on how much ham you want in the soup - but I usually just go ahead & cook the whole package. Add cubed ham & a can of diced tomatoes. S I use the garlic seasoned kind. If you want you can add a little thickener - I put in a little corn starch & a little half & half. Season as desired. Simmer for a couple of hours on very low heat.

 

[Meriweather]

* Exported from MasterCook *

Senate Bean Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------



1 lb Navy Beans Dry
2 qt Chicken Stock
1 Ham Hock Smoked
1 lg Onions Raw Chopped
8 oz Carrots Peeled Diced
8 oz Celery Raw Diced
2 Garlic Clove Minced
1 Onion pique
3 c Potatoes Large dice
Tabasco sauce to taste

Soak beans overnight.

Combine beans, soaking liquid, stock, hock, and cook for 1 hour.

Sweat the onions, carrots, and celery for 4 or 5 minutes, or until the
onions are translucent. Add the garlic until you can smell the aroma.

Add the beans, stock mixture, and hock to the vegetables.

Add the onion pique and potatoes and simmer until the beans and potato are
tender.

Remove the onion pique and ham hock. Dice ham and reserve.

Puree half the soup. Recombine the puree and reserved ham with the soup.

Adjust the seasoning with tabasco and with salt and pepper.