I have to admit that ham+bean soup is my motive for serving a ham dinner. I want the leftover ham bone in order to make this soup. Of course, you can probably buy a single ham hock—a meaty ham bone with a bit of meat left on it—in your supermarket as well. A rich broth develops as the herbs simmer with the ham, making it a top request by our crew for a winter race. Be sure to soak the beans the night before you prepare the ham + bean soup. Then, allow enough time to simmer the soup so that the beans soften thoroughly.
Soak the mixed dry beans overnight in about 3 quarts of water. Drain and rinse. Place the ham bone into a large stockpot. Add the beans, onion, beef broth, tomatoes, water, bay leaves, oregano, thyme, parsley. Bring to a boil, then reduce the heat and simmer for 1 hour. Set the pot off the burner. Remove the ham bone. After it has cooled, cut any loosened meat into small cubes and discard the bone. Put the meat back into the pot and continue simmering until the beans are soft but not breaking apart, about 2 hours more. Season with salt and pepper to taste.ham + bean soup
Ingredients
Instructions
1 Comment
Patti
January 14, 2017 at 9:59 pmI made the Ham and Bean soup – delicious. I added 1 clove or garlic 3 carrots chopped, 1/4 tsp. cilli powder, and 1 stalk of celery to add more vegetables and a little more flavor.