Ham Bean Soup Recipe
Ingredients
2 quarts water
1 pound dried Great Northern or pea beans
3 tablespoons butter
2 cups finely chopped onion
1/2 cup finely chopped celery
2 teaspoons finely
chopped garlic
3 cans (about 10 ounces each) condensed chicken broth
Water
1 ham shank or 2 ham hocks
1 can tomatoes or 4 to 6 medium-sized firm ripe tomatoes, peeled and chopped
2 whole cloves
1 bay leaf
1/4 teaspoon freshly ground black pepper
2 cups shredded Cheddar cheese
Directions
1. Bring water to boiling in a 6-quart saucepot. Add beans gradually to water so that boiling continues. Boil 2 minutes. Remove from heat and set aside 1 hour.
2. Drain beans, reserving liquid. Return beans to saucepot along with 4 cups of cooking liquid.
3. Melt butter in a large skillet. Add onion, celery, and garlic; cook 5 minutes, stirring occasionally. Turn contents of skillet into saucepot.
4. Combine chicken broth with enough water to make 6 cups. Pour into saucepot.
5. Peel skin from ham shank and cut off excess fat. Add shank and skin to saucepot along with tomatoes, cloves, bay leaf, and pepper. Bring to boiling, reduce heat, and simmer 2 to 2 1/2 hours, or until ham is tender.
6. Remove ham shank and skin; cool. Transfer soup to a large bowl; remove bay leaf and cloves. Cut meat into pieces and return to soup. Refrigerate, then skim off fat.
7. Transfer soup to saucepot and bring to simmer. Add cheese and stir until melted.
2. Drain beans, reserving liquid. Return beans to saucepot along with 4 cups of cooking liquid.
3. Melt butter in a large skillet. Add onion, celery, and garlic; cook 5 minutes, stirring occasionally. Turn contents of skillet into saucepot.
4. Combine chicken broth with enough water to make 6 cups. Pour into saucepot.
5. Peel skin from ham shank and cut off excess fat. Add shank and skin to saucepot along with tomatoes, cloves, bay leaf, and pepper. Bring to boiling, reduce heat, and simmer 2 to 2 1/2 hours, or until ham is tender.
6. Remove ham shank and skin; cool. Transfer soup to a large bowl; remove bay leaf and cloves. Cut meat into pieces and return to soup. Refrigerate, then skim off fat.
7. Transfer soup to saucepot and bring to simmer. Add cheese and stir until melted.
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