Recipe by Christy
"Basic ham and bean soup. Very easy to make."
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1 thick slice
fully cooked ham with bone
1 (16 ounce) can
great northern beans, undrained
water, or as needed
ground black pepper
Remember... Adding salt to beans before the last 5-10 minutes of cooking will make them tough.
I used a ham hock which I boiled in enough water to cover it. I added the carrots, garlic, beans, bay leaves and onion to this while cooking. When the meat was falling off the bone I chopped it up, adding it back to the pot and also kept the bone in. I kept this on a slow simmer for an hour. I added the salt and pepper just before serving. We liked the soup but I think I will even try adding some diced potatoes to this.
Wow! Great recipe, Christy! I thawed out leftover ham that I had from Easter in the freezer, but I didn't have a ham bone. Since I wanted the soup to still have flavor I used chicken broth instead of the water called for. Also I added some chopped up potatoes like Cathy G. suggested. Yum! Will definitely make again with the leftovers next Easter!
* Percent Daily Values are based on a 2,000 calorie diet.
Ham and Great Northern Bean Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 101
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