Monday, December 28, 2009

Ham and Bean Soup

This soup makes great use of the leftover Christmas ham and is comfort food on a cold, winter's night. It is an inexpensive, healthful meal that makes a big pot, so you will have leftovers.

Ham and Bean Soup

This recipe is free of milk, eggs, soy, wheat, peanuts, tree nuts, fish and shellfish

1 honeybaked ham bone (or other ham bone that you have)
10-12 cups cold water
1 c. onion, chopped
1 c. celery chopped
1/2 lb. crinkle cut carrots
2-3 garlic cloves, pressed
1-28 oz can diced tomatoes
2 bay leaves
1/2 tsp. cayenne
1/2 tsp.cumin
1 1/2 tsp. salt n' spice (or salt and pepper to taste)
juice of one lemon
1 - 20 oz bag HamBeens 15 bean soup

The night before soak beans according to directions. Cook Ham bone in large pot for 1-2 hrs. till ham falls off the bone. Let it cool and separate ham from fat & gristle. Chop into bite-sized pieces. Skim fat from broth (pour through fine strainer or chill and skim top off). Drain water from beans, rinse; Add 10-12 cups of cold water (depending on how thick you want it; I don't like it too thin) & ham broth to large pot with beans. Bring beans to boil, reduce heat & simmer covered for about 2 hours. After beans are done, add onion, celery, carrots, tomatoes, garlic, bay leaves, seasonings, lemon juice & HAM. Simmer for another 45-60 min. or until carrots are tender. (they take the longest to cook)

Don't have a Ham Bone? CLICK HERE

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