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Ham and Bean Soup Recipe

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This recipe for Ham and Bean Soup, by , is from Family Cookbook, 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!

Clair Duchene


1 (4 lb.) pork shoulder roast
1 bay leaf
c. butter
1 onion, chopped
5 celery stalks, chopped
2 c. carrots, chopped
1 Tbs. tomato paste
1 tsp. rosemary
3 cans white beans
salt and pepper, to taste

Set pork shoulder and bay leaf in large stock pot. Cover with water. Simmer for 4 hours.
In saucepan, heat butter. Add onion, celery, and carrots. Saute for 10 min. Add tomato paste and rosemary, cook for 10 minutes on low. Add several ladles of broth from stock pot to the veggies and continue to simmer for 10 more minutes.
Remove pork shoulder and allow to cool. Cut/pull into bite sized pieces. Remove meat from bone, if pork roast has bone. Rinse beans and add to the pot. Add pulled pork chunks. Add veggies and broth to the consistency you'd like.




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