December 27, 2012

Ham Bean Soup

On the Menu Today~
Ham Bean Soup~

Nothing warms like a big, steamy bowl of soup.
Add a thick slice of buttered rustic bread and
you'll have a real winter favorite~

Hearty Ham Bean Soup is packed full of
good for you vegetables and beans.

Ham Bean Soup

  • 1 (20 oz) bag 15 bean soup mix, set seasoning packet aside for another use or discard
  • 2 quarts water
  • 2 or 3 large smoked ham hocks
  • 1 1/2 gallons water
  • soaked beans, drained and rinsed
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 4 cloves garlic, minced
  • 4 celery ribs, chopped
  • 4 to 6 carrots, peeled and sliced
  • 1 small rutabaga, peeled and cubed
  • 1 (14 1/2 oz) can diced tomatoes
  • juice from 2 lemons
  • 2 tablespoons chili powder
  • 1 to 2 tablespoons hot sauce
  • 1 tablespoon liquid smoke (Colgin)
  • salt and pepper, to taste
Cooking Directions
  1. Soaking:
  2. Place dried beans in a large pot. Cover with 2 quarts water. Allow beans to soak overnight.
  3. After soaking, drain water, rinse beans.
  4. Place soaked and rinsed beans in large stock/soup pot, add ham hocks and water, bring bean/ham hocks to a boil, reduce heat, simmer uncovered for 2-1/2 hours. Remove ham hocks, cool. Remove meat when cool enough to handle. Add to the stock/soup pot onion, green pepper, garlic, celery, carrots, rutabaga, diced tomatoes, lemon juice, chili powder, hot sauce, liquid smoke, salt, pepper and ham. Return to a boil, reduce heat. Simmer for 1 hour or until vegetables and beans are tender
Ham, Pork, Beans, Soup

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