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Cook Time : 2hr 
Course : Entree, Lunch, Soup
Type of Prep : Simmer
Cuisine : Southern, U.S. Regional
 
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Ham and Bean Soup

From Diana Rattray,
Your Guide to Southern Food.
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A recipe for ham bean soup with Great Northern beans and chopped vegetables.

INGREDIENTS:

  • 8 cups water
  • 1 pound Great Northern beans or navy beans
  • 2 cups cubed ham
  • 1 ham bone or ham hock, optional
  • 1/2 cup chopped onion
  • 1/4 teaspoon pepper or to taste
  • 1 bay leaf
  • 1 carrot, chopped
  • 1 rib celery, chopped or sliced thinly
  • 1/2 teaspoon salt
  • 1 can (8 ounces) tomato sauce

PREPARATION:

Bring water and beans to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour.

Stir in ham, ham bone or hock, pepper, bay leaf, carrot and celery. Bring to a boil; reduce heat, cover, and simmer until beans are tender (skim foam from top), about 1 1/2 to 2 hours. If soup is too thick, add a little water.
Remove ham bone or ham hock (if used) and trim meat from bone. Return meat to soup with tomato sauce and salt; simmer for about 15 minutes longer. Remove bay leaf.
Ham and bean soup serves 6.

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