This is one of the best winter, warm you up kind of meals. Something that just sticks to your ribs. Plus we used our left over ham from Thanksgiving to make the stock and ham for the soup. You can also do this after Christmas if you use a ham for a family dinner. I hope your family enjoys it as much as mine did!
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Passive Time | 2 hours |
| Servings |
people
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Ingredients
Beans
- 1 pound dry great northern beans
- 4 cups hot water
Ham Stock
- 1 ham bone from a spiral ham; trimmed
- 1 white onion halved
- 4 celery stalk halved
- 3 carrots halved
- 1 head garlic halved
- 2 dried bay leaves
- 1 T black pepper corns
- 3-4 T kosher salt start with 3 because ham is salty
- 16 cups water
Soup
- 3 T olive oil
- 1 yellow onion diced
- 3 celery stalks diced
- 2 carrots peeled and diced
- 3 cloves garlic diced
- 1 bunch fresh parsley washed and diced
- salt and pepper to taste
- 3-4 cups spiral ham diced (from left overs)
- 1 bread loaf to dip into soup (optional)
Ingredients
Beans
Ham Stock
Soup
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Instructions
Beans
- First lets get the beans going, because they take the longest. ***TIP: Dried beans are cheaper and give you more bang for your buck...small side note.
- Find a large sauce pot, and place it over medium high heat. Add your water to the pot and bring to a boil.
- Once the water has come to a boil add your beans, turn off the heat, and soak for 2 hours with the lid on.
- After two hours your beans should be soft (as if they came out of a can). Drain any excess water and they are ready to use.
Ham Stock
- Find a very large stock pot.
- Add all the ham stock ingredients into the pot, making sure there is enough water to cover the ingredients. It normally takes about 16 cups.
- Crank the heat up to medium high heat and bring to a boil. Once it hits a boil, reduce the heat to medium or medium low (a gentle simmer) for about 90 minutes.
- After 90 minutes place the lid on the stock pot and let the stock cool enough so you can handle it (30 minutes or so).
- Once it is cooled enough to handle, strain out all the ingredients from the pot and just keep the liquid. There you have it...ham stock!
Ham and Bean Soup
- We have finally come to the end where we put all these delicious ingredients together.
- Find a large stock pot and place it over medium heat. Add olive oil to the pot.
- While your olive oil is heating; dice up your onion, celery, carrot, and garlic.
- Toss all the veggies into the pot and sauté for about 5 minutes or until the onions become translucent.
- To the veggies add your ham, beans, and stock. Simmer for about 40 minutes and boom...you just made homemade, FROM SCRATCH, ham and bean soup!!! Enjoy!!!
Recipe Notes
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