Recipe Box

Ham and Bean Soup

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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…

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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
3 carrots
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.

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Drain the beans.

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Dice and chop all carrots, celery, and onions.

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Dice the ham.

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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.

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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.

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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!

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Serve and enjoy a big bowl of comfort!

From my kitchen to yours!

-Jenna

 

4 thoughts on “Ham and Bean Soup

  1. Looks good. I will be honest and say that I’ve never heard of ham and bean soup. I mean, I’ve eaten soup with ham and beans in it. I guess we just called it “soup” with ham and beans.

    Like

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