Ham and Bean SoupIngredients: - 1 lb Navy beans (2 1/2 cups)
- 8 c Water
- 1 Ham bone
- 2 md Carrots
- 2 md Potatoes
- 1 md Onion
- 3/4 ts Dried thyme
- 1/2 ts Salt
- 1/4 ts Pepper
- Several dashes of hot pepper
- -sauce
Instructions:
This is a favorite recipe of my hubby, Steve. He's the soup maker/Ham bone
user in the family. I think it is adapted from the B H & G new cookbook.
Rinse navy beans. In a dutch oven, combine beans and water. Bring to a
boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let
stand 1 hour. (or soak beans overnight in a covered pan.) Do not drain.
Bring beans and liquid to boiling. Add ham bone; reduce heat. Cover simmer
1 hour or till beans are nearly tender. Remove ham bone; when cool enough
to handle, cut off meat and coarsely chop. Discard bones. Return meat to
pan. Add potatoes; peeled and cubed; carrots, chopped; onion, chopped;
thyme, salt, pepper and hot pepper sauce. Cover; simmer 30 minutes or until
vegetables are tender. |
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