I am trying to find ways to use up our Thanksgiving leftovers, and with two turkeys and a big ham, we have quite a bit. My family loves soup this time of year and so I thought I would share with you one of our favorite soups. This is an old-timey recipe that has a new twist.
Sometimes when you think of Ham and Bean Soup, grandma comes to mind, and not a lot of flavors. I am about to prove your thoughts wrong….
You will need…
1 pound of white beans (I like to use either Northern or Navy Beans) and let them soak over night
Left-over ham with the bone. I like to use a lot of it. 4-5 cups plus the bone.
6 cups of water
2 stalks of celery
1 onion (baseball size)
5-6 cloves or 1 teaspoon
1 Bay Leave
1/2 cup brown sugar
3 Beef Bouillon cubes
*Apple cider vinegar*
Begin by soaking the beans over night in a pot of water.
Drain the beans.
Dice and chop all carrots, celery, and onions.
Dice the ham.
Add all ingredients to the pot. Bring to a boil and then let simmer for several at least 1 and a half hours. I typically let mine simmer for up to 4 hours.
You may have to add more water as the soup cooks down. Also, you may want to add more brown sugar each 1/2 hour until it suits your fancy and taste buds.
Don’t forget to remove the ham bone and bay leaf from the pot before serving.
When you are ready to serve, ladle into a bowl and add 1/2 a teaspoon of apple cider vinegar for an amazing addition to your soup. Don’t be scared! Trust me, it is worth it!
Serve and enjoy a big bowl of comfort!
From my kitchen to yours!