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Ham bone-and-bean soup
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| Artist: |
_ |
| Categories: |
Ham, Pork, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 10
| oz | 15-bean soup beans | | | - or other "ham" beans | | 1 1/2
| cup | Ham scraps or fat, divided | | 1
| | Ham bone (optional) | | 1
| | Turkey carcass (optional) | | 1
| | Celery stalk, sliced | | 1/2
| | Carrot, sliced | | 1/2
| | Bay leaf, crumbled | | 2 1/2
| quart | Water (or more) | | 1
| | Onion, chopped | | 2
| | Garlic cloves, chopped | | | Salt | | | Freshly ground pepper | | | Tabasco (optional) | | | Finely chopped fresh herbs | | | - (optional) - |
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Procedures:
| 1 | Cover the beans with water and soak overnight, or place in a pan, cover, and bring to the boil. | | 2 | Remove from heat and let sit 1 hour. | | 3 | Drain. | | 4 | Make a stock of 1 cup of the ham scraps or ham bone and optional turkey carcass, celery, carrot, bay leaf and water by bringing to the boil, reducing heat, and simmering a couple of hours. | | 5 | Degrease and strain. | | 6 | This may be done ahead and frozen. | | 7 | When ready to cook, add the beans, onion, and garlic to the stock, and bring to the boil, reduce heat, and simmer until done, about 45 minutes to an hour. | | 8 | Season to taste with salt and pepper and optional hot sauce. | | 9 | Add freshly chopped herbs if desired. | | 10 | Remove from the heat. | | 11 | May be made 1 to 2 days ahead. | | 12 | Add the remainder of the ham ?hour before serving. | | 13 | Bring back to the boil, reduce heat and simmer, covered. |
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