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!
- 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
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