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Basic Ham and
Bean Soup
1 pound
dry Great Northern beans
8 cups water
1/2 teaspoon salt
1 ham hock
1 cup chopped carrots
1/2 stalk celery, chopped
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1 cup
chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper
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DIRECTIONS:
1
Rinse the beans, sorting out any broken or discolored
ones. In a large pot over high heat, bring the water to a
boil. Add the salt and the beans and remove from heat. Let
beans sit in the hot water for at least 60 minutes.
2 After the 60 minutes of soaking, return the pot to high
heat and place the ham bone, carrots, celery, onion,
garlic, mustard and bay leaves in the pot. Stir well, bring to
a boil, reduce heat to low and simmer for 60 more minutes.
3 Remove ham bone and discard. Stir in the chopped ham
and simmer for 30 more minutes. Season with ground white
pepper to taste.
Hearty ham and bean soup. Easy to make and a great way to
use a leftover ham bone. This soup also has lots of mixed
vegetables. Prep Time: approx. 30 Minutes. Cook Time: approx. 2
Hours 30 Minutes. Ready in: approx. 3 Hours . Makes 8 to 10
servings.
Recipe by:
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J.
A. McConville
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