Thursday Recipe - Ham Bean Soup

No, not "ham beans" but ham and bean soup. We had ham the other day, spiral cut with the bone in the middle. The bone makes tasty soup, so don't throw that away. And if it has chunks of ham still on it, even better.

This soup is best made in a slow cooker or crock pot. Long, slow simmering really pulls the flavors out. So make it the day before you want to eat it, or start it the night before.

Ham Bean Soup

2 c. dried white beans, like navy beans
1 ham bone
4 carrots, sliced
2 stalks celery, sliced, use the center of the bunch with the leaves for best flavor
2 bay leaves
1 t. Italian seasoning
2 t. salt
1 t. ground black pepper

Rinse the beans under cold water several times. Put the beans in a large saucepan. Add enough water to generously cover them, about 6 cups. Bring to a boil. Turn off the heat, cover and let the beans sit for an hour.

Drain and rinse the beans. Add 6 c. of fresh water. Bring to a simmer and cook for 3-4 hours until the beans are tender. You can do this in a crockpot - cover and cook on low for 8-12 hours or overnight.

Place ham bone in a large slow cooker. Add beans and the rest of the ingredients. Add extra water if needed to cover all the beans and vegetables. Cover and cook on low for 4-6 hours until the meat is falling off the bone and the vegetables are very tender. Remove all pieces of bone and the bay leaves from the soup and throw them away.

Stir and add more salt if needed. Serve with crackers or fresh bread.

Makes about 3 quarts of soup, enough to feed at least ten people and still have some leftovers. Unless those people are teenage males.

Thursday Recipe - Ham Hock Soup

It's summer. It's hot. So why am I posting a soup recipe? Because it's simple and easy, and if you cook it in a crockpot, you can leave your oven and stove off for the day. Plus, it's a healthy soup and lighter than you think. Just plan on at least 6-8 hours of cooking time.

Ham Hock Soup

1 lb. ham hocks or bone-in ham (If you buy a spiral sliced ham, save the bone for this soup.)
1 lb dried white beans or navy beans
4 carrots, peeled and sliced
1/2 c. finely diced onion
1 t. black pepper
3 bay leaves
salt to taste

Rinse beans in cold water. Put in a large pot, at least 3 quarts, and add 6 c. water. Bring to a boil. Turn off heat and cover. Set aside for at least an hour but not more than two. Drain beans.

To the beans, add 6 c. of fresh water, the ham hocks, carrots, onion, pepper, and bay leaves. Cover and simmer for at least 2 hours (4 on high in a crockpot, 6 on low). Test beans for doneness. They should be soft. Remove ham hocks from the soup. Carefully, they will be HOT, remove the meat. Discard bones, skin, and fat. Shred the meat and put it back into the soup. Taste and add salt as needed. Cover and simmer for another 30 minutes (1 hour on high in the crockpot).

Remove bay leaves and discard before serving soup. Garnish with chopped green onions or croutons as desired.

Makes 2 quarts of soup.