Mixed Bean and Ham Soup

Anyone else out there have lots of leftover ham from Christmas?  I bought a large whole ham this year and had quite a bit leftover.  When dinner is finished, I slice all the pieces from the ham that will be good for making sandwiches.  Then I chop off as much as possible from the bone to be used in soups and casseroles.  I frequently use the whole bone to flavor the soups as well.

In the grocery store, you can buy different soup bean mixes.  I usually see those with 7-beans or 9-beans, but on a recent trip to Big Lots I happened to find this 13 bean mix.  Any dry beans will work fine in this recipe.  You certainly don’t have to buy a special mixture if you don’t want, but I like the variety of beans in the mixes.

Nothing is quite so cozy as coming home to a cozy fire in the fireplace, a warm blanket to wrap in, and a big pot of soup simmering on the stove.  And don’t forget a pan of skillet cornbread to go with the soup.  You’ll be glad you did!

New Camera 231

New Camera 236Ingredients:

  • 2 cups dry beans (I used Bob’s Red Mill 13 Bean Soup Mix)
  • 2 1/2 quarts water
  • 2 cups ham pieces, cubed
  • 1 cup onion, chopped
  • 1-28 ounce can crushed tomatoes
  • 8 ounce tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon garlic, minced
  • Salt & pepper

Directions:

Rinse 2 cups of dry beans. Then soak overnight or by the quick soak method.

Once beans have soaked, drain, rinse, and bring 2 1/2 quarts water to boil with the beans and ham.

Reduce heat and simmer 3 to 3 1/2 hours.

Add onion, tomato sauce, crushed tomatoes and seasonings.

Simmer 30  minutes more.

 

Recipe adapted from Bob’s Red Mill

 

 

 

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