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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ham and Bean Soup Recipe

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This recipe for Ham and Bean Soup is from Sherri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
leftover ham bone (or buy pork neck bones)
leftover ham (or buy diced or sliced ham from meat department)
navy beans (you can buy a bag, rinse the beans, and soak them overnight OR
you can buy a large jar or two of northern beans)
celery
carrots
water, beef broth or stock (or a mixture of these)
Directions:
Directions:
Place ham bone (or neck bones) in a stock pot.
Cover with water, broth or stock.
Add in the inner stalks (with leaves) from a bunch of celery
Bring to a boil and then simmer for 2-3 hours.
Remove bone and pick off any edible ham before discarding.
Strain broth in a sieve and remove the celery and any inedible matter.
Clean and cut into slices a bunch of carrots and 4-6 ribs of celery.
Add celery, carrots, beans, ham and broth back into stock pot.
Simmer for 1-2 hours, or until vegetables are cooked through.
Personal Notes:
Personal Notes:
This makes a lot of soup.
The longer it cooks, the better it is.
Freezes well.

 

 

 

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