Hearty Ham & Bean Soup Recipe
Ingredients
1 smoked ham shank, weighing about 2 pounds
2 1/2 quarts water
1/2 cup dried red kidney beans
1/2 cup dried white kidney beans
1/2 cup dried pinto beans
1/4 cup chopped onion
3 tablespoons original Worcestershire sauce
1 bay leaf
2 cups sliced carrots
Directions
Combine all the ingredients except carrots in a large heavy saucepot; bring to a boil.
Reduce heat and simmer, covered, until beans are almost tender, about 2 hours.
Stir in carrots; cover and simmer until beans and vegetables are tender, about 1 hour longer.
Remove ham shank.
Cut off skin and bone; discard.
Cut meat into chunks; return to saucepot and heat until hot.
Reduce heat and simmer, covered, until beans are almost tender, about 2 hours.
Stir in carrots; cover and simmer until beans and vegetables are tender, about 1 hour longer.
Remove ham shank.
Cut off skin and bone; discard.
Cut meat into chunks; return to saucepot and heat until hot.
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