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Thread: Ham & Bean Soup

  1. #1
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    Ham & Bean Soup




    Bean Soup

    I only make this after we have had a ham dinner and I have hambone and lots of ham pieces leftover.

    In a large stock pot of water add:
    Package of Navy Beans that have soaked overnight and been rinsed.
    Ham Bone with lots of meat sticking to it.
    Two medium onions chopped
    3 large carrots chopped (or a bunch of baby carrots chopped if that's what you have)
    2 ribs celery chopped
    3 cloves garlic minced
    1 TBSP horseradish
    1 TBSP Tony Cachere's creole seasoning


    Set to boil then turn down to a simmer for 8 hours. Stir about once an hour and add water as needed to keep it soupy.

    About an hour before serving Remove the bone and big ham chunks that have separated. (put the meat back in after chopping to bite sized pieces) and add more leftover chopped ham.
    Add 2 cups shredded monterey jack and cheddar cheese blend, Wait to stir for about 15 minutes until it melts into the broth so you don't have a stringy mess to deal with on your spoon.

    Serve with cornbread
    Enjoy!
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    Last edited by LariP; 01-19-2013 at 03:36 PM.

  2. #2
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    Re: Bean Soup




    What r navy beans? I know, something I should maybe know right? Lol

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    Re: Bean Soup




    Great Northern Beans. I just grew up calling them Navy Beans...so when I typed that it just slipped out.

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    Re: Bean Soup




    Will have to look and seem what they r at the store. So many tend to go by other names I have noticed.

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    Re: Ham & Bean Soup




    Making this tonight, sounds yummy
    What's For Dinner?

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    Re: Ham & Bean Soup




    Ingredients

    • 2 medium carrots, sliced
    • 2 celery ribs, chopped
    • 1/2 cup chopped onion
    • 2 tablespoons butter
    • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
    • 4 cups chicken broth
    • 2 cups cubed fully cooked ham
    • 1 teaspoon chili powder
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon pepper
    • 1 bay leaf


    MAKES: 7 servings

    Directions

    In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf. Yield: 7 servings.

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