Thursday, October 18, 2012

Ham and Bean Soup


Happy Fall

I'm on a soup kick, can you tell? It's supposedly Fall and even though it's 95 degrees outside and the air conditioner is on, I feel the need to pretend it feels like Fall. I know eventually it will show up...I hope.

This recipe comes from my other grandmother - Grandma Baker. I remember having this when I was growing up. It was always so hearty and belly warming. We especially like it with a some ketchup squeezed on the top. Sounds weird but it works, trust me. 

I called my grandmother the other day to make sure I had the recipe right. We went through it over the phone and then I proceeded to make it that day. The next evening she called and said she had forgotten to tell me to add celery to the soup. I told her I had already made it and it was still delicious without the celery. So no worries if you don't have any celery on hand.

I made this in the slow cooker or crock pot as we used to call them. Throw all the ingredients in and walk away for 8 hours. Talk about an easy meal. There is none of that, what am I going to fix for dinner tonight stuff. The hardest part of this meal is having to smell the deliciousness cooking all day long. If you don't have a slow cooker, you could cook this in the oven on low - 250 degrees for 4-6 hours. Just watch it and stir it occasionally. When the ham falls off the bone, it's pretty much ready to eat.

I use dried beans for this. The night before you're going to make this soup and before you go to bed, rinse the beans in a colander, removing anything that doesn't look like a bean. Add them to a large bowl and add enough water to cover them by about two inches. They'll soak it all up. I just drape a kitchen towel over the bowl and leave it on the counter. In the morning, drain the water off the beans and rinse again. They're ready to be cooked at this point.

A friend of mine said this was the best soup I have made so far. I haven't made that many but I still took it as a huge compliment. :-) I have to say, it's pretty tasty.

Ham and Bean Soup

1 ham shank or 2 small ham hocks
2 cups chopped carrot
1 cup celery
1 16oz package of dried Great Northern beans soaked overnight 
4 cloves garlic, chopped fine
1 large onion, chopped
32 oz chicken stock
1 sprig fresh rosemary (optional)
1 teaspoon salt
1 teaspoon pepper
1/2 cup chopped fresh parsley, chopped (optional)

Add all the ingredients to a slow cooker. I start it on high for about 30 minutes to get it going and then turn it down to low. Cook it on high for 4-6 or low for 6-8. When the ham falls off the bone, it's done. Break up the ham in the soup, remove any bones, and remove the sprig of rosemary (the leaves should have fallen off into the soup). Taste for seasoning and add more salt and pepper if needed. I added fresh parsley before serving.  Serves 8-10 easily.

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3 comments:

  1. This soup looks hearty and delish. I do a soup swap every year. Maybe this will be my choice.

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    Replies
    1. Thanks Andrea...it is delicious!

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  2. Hi, I am stopping by from Tasty Kitchen. I'd like to include this post in a After Christmas Ham feature on HammockTracks. Do you mind if I link to this Ham and Bean Soup as a great way to use leftover holiday ham? -Savannah McQueen www.hammocktracks.com

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