September 21, 2016

Ham and Bean Soup

On the Menu Today~
Ham and Bean Soup

It's that time of year again....
Time to start making and
dishing up your favorite soup recipes.

Ham and Bean Soup is one of our favorites.
We always have dried beans in the pantry,
smoked ham hocks in the freezer and
throw in some diced onions, celery, carrots,
potatoes and....poof, you have soup!

Ham and Bean Soup

  • 1 (16 oz) package dried great northern beans
  • 1 large sweet onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 1 stalk celery, diced
  • 1 large potato, peeled and diced
  • 2 tablespoons olive oil
  • 12 to 16 ounce smoked ham hocks
  • 2 (32 oz) containers chicken broth
  • 2 cups water
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Cooking Directions
  1. Rinse and sort beans according to package directions. Cover with water 2 inches above beans; let soak 8 hours. Drain.
  2. Saute' onion, cloves, carrots, celery, and potato in hot oil in a Dutch oven over medium high heat 5 minutes or until onion is tender.
  3. Add beans, ham hocks, chicken broth, 2 cups water, red pepper, salt and pepper. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Uncover and remove ham hocks. Set aside until cool enough to handle. Mash some of the beans with a potato masher. Remove ham from ham hocks and add ham to bean soup. Simmer, uncovered, 1 hour or until beans are tender.

Beans, Potato, Carrot, Onion, Garlic, Soup
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