| A recipe for ham bean soup with Great Northern beans and chopped vegetables. 8 cups water
1 pound Great Northern beans
2 cups cubed ham
1 ham bone or ham hock, optional
1/2 cup chopped onion
1/4 teaspoon pepper or to taste
1 bay leaf
1 carrot, chopped
1 rib celery, chopped or sliced thinly
1/2 teaspoon salt
1 can (8 ounces) tomato sauce
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Bring water and beans to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour.
I rinse the beans, so they are starting in fresh water again...not so gassy that way. Stir in ham, ham bone or hock, pepper, bay leaf, carrot and celery. Bring to a boil; reduce heat, cover, and simmer until beans are tender about 1 1/2 to 2 hours. If soup is too thick, add a little water.
Remove ham bone or ham hock (if used) and trim meat from bone. Return meat to soup with tomato sauce and salt. Simmer for about 15 minutes longer. Remove bay leaf. Ham and bean soup serves 6. A special thanks to one of our FamilyCorner.com community
members for this recipe. Thanks "janet"! |
