18 January 2013

Week 2 Recipe Challenge

Ham and Bean Soup

First, I soaked 1 1 pound bag of northern beans over night.  You could also use canned but be sure and  drain and rinse.

In a large stock pot I filled 3/4 with water and I added a large ham bone, celery tops and a couple of bay leaves and some fresh cracked black pepper.  I let that simmer for a couple of hours on low.  Strain and set aside.

I then sauteed one diced onion, 3 diced celery stalks, 3 diced medium carrots.

I added about 2 cups of diced ham.

Next, add the ham stock and beans and simmer covered for about an hour on low or you could add all ingredients in your crock pot and cook on low for 5-6 hours.

I served with cornbread and it was delicious!

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