Tuesday, November 20, 2012

Ham and Bean Soup

Cookbook Project #24

Since I had a thanksgiving dinner this last weekend I have sooo many leftovers of course. I never do anything with them, which is really silly because I usually end up throwing so much of it away. I made a ham this weekend so I saved the bone because I like to make ham and bean soup. Ham and bean soup is a great way to use up leftover ham from Thanksgiving. You can use the ham bone to flavor the soup. It does take a little bit longer to make because of this because you want to get a rich flavor for the broth. I cut up a bunch of leftover ham to go in the soup as well. I put my celery in the last 15 minutes because I do not like when it gets mushy, but you could add it in with the carrots if you prefer.

 My mom would always send leftovers home with me in the past after Thanksgiving when I was in college, but this is the first time I have ever turned leftovers into something else.  I know a lot of people get weird about ham and bean soup, but I really like it and think it is really hearty.

Ham and Bean Soup
Portsmouth Iowa St. Mary's Parish Cookbook 2007

4 carrots, peeled and sliced
2 celery ribs, chopped
2 15oz cans great northern beans, drained and rinsed
4 cups chicken broth
2 cups cubed fully cooked ham
1 ham bone, or ham hock
1/4 teaspoon pepper
Salt, to taste

In a large dutch oven saute carrots until tender.

Add chicken broth, pepper and ham bone. Cook over medium low heat for one hour.

After one hour add beans and cut up ham. Cook for another 45 minutes.

Add celery the last 15 minutes.

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