Click for Cookbook LOGIN
"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Old School Ham Bone and Bean Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Old School Ham Bone and Bean Soup is from And They Broke Bread Together, 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:  
For the Ham Stock
1 large meaty ham bone
Water to cover plus 2 inches
2 Whole celery stalks cut into large chunks
2 Large carrots cut into large chunks
1 Large onion quartered
4 Spring of fresh parsley
2 bay leaves
1/2 teaspoon of whole peppercorns

For the Beans
1 Tablespoon of bacon fat or oil
1 cup of chopped onion
1/4 cup of chopped celery
1 carrot chopped
1 pound of white beans( Great Northern or Navy) soaked overnight
6 slices of bacon cooked and reserve drippings
2 cups of cooked ham, chopped
1 1/2 tablespoons of all purpose flour
1 cup of reserved stock
1 teaspoon salt
1/4 teaspoon black pepper
Directions:
Directions:
Soak beans overnight. Place ham bone in a large stockpot along with the remaining stock ingredients, cover with water plus another 2 inches. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour. Strain, reserving the bone and stock, discard vegetables. Once cooled, pick any meat from the bone, reserving the meat and discarding the bone. Reserve all of the stock but set aside 1 cup of the stock separate to use for the gravy.

Heat the oil in the bottom of the pot and add the chopped onion, celery and carrot, cook over medium until tender, about 5 minutes. Add the garlic, cook another minute. Rinse the beans, add to the pot, along with the strained stock. Bring to a boil reduce heat and simmer for 1 hour, stirring occasionally. meanwhile, in a separate skillet. cook the bacon until lightly crisp, remove and chop, reserving the bacon drippings. add the bacon and ham to the beans, simmer for 30 minutes longer.

Warm the bacon drippings, stir in the flour and cook until lightly browned. Stir in the cup of stock you set aside, adding it a little at a time to make the roux to thicken the soup. Bring to a a boil, cook and stir until smooth. Transfer to the bean pot, stir in , add the salt and pepper and continue to simmer for another 30 minutes, or until beans are tender.

May substitute 2 to 3 ham hocks for the ham bone, if needed add additional water.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

107W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!