This is a good bases for a white bean "n" ham soup. I used dried beans vs. canned. My method was to bring the beans to a boil in a couple quarts of water then simmer for an hour. After an hour, I threw in a couple of carrots sliced in half long ways, a quartered onion, a couple celery stalks sliced in half long ways, the herbs and double the spices the recipe called for, about 4 chicken bouillion cubes, a couple garlic whole cloves, and the ham hock. After an hour and a half on simmer, I tooks out the carrots, onion, garlic, bay leaf, celery and the ham hock. I added fresh finely diced carrots, onion, celery, a couple smalled peeled and diced potatoes and garlic. I took the ham off the bone, made sure the ham was in small pieces, and threw it back in the pot and simmered for another half an hour. I guess all I used the recipe for was the spices which I had to use a bit more than double since this method made so much soup. In retrospect this review may not be so applicable to this actual recipe. However, our soup was extremely good and now my husband is convienced I should cook a ham at least once a month since we get so many meals out of it. I'm thinking maybe 6 times a year. ;) My ham was from this site's Honey Glazed Ham recipe.
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This is a good bases for a white bean "n" ham soup. I used dried beans vs. canned. My method...