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Ham and Bean Soup II
Nb persons: 6
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"Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well." | |
1 pound | dry navy beans, soaked overnight |
4 quarts | water |
1 pound | leftover ham bone with meat attached |
1 | onion, finely diced |
2 | carrots, sliced |
garlic to taste, optional | |
2 stalks | celery, diced |
2 tablespoons | butter or margarine |
1/4 teaspoon | garlic powder |
1/4 teaspoon | ground black pepper |
1/2 teaspoon | paprika |
Directions:
1. In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
2. Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
3. Saute onion, garlic and celery in butter until onions are transparent.
4. Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.
*If beans are not soaked overnight, put beans in a pot of water; bring to a boil. Boil for 2 minutes; cover and let sit 1 hour. Rinse and sort; then continue with recipe.
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