Whenever my Mom made ham we could
always expect to big bowl of soup the next day for lunch. She would
chop up the ham, throw in the ham hock, and add whatever she had on hand
to make the most delicious soup. Beans are perfect for soup because
they soak up the deliciousness of the broth and veggies. Love this
soup....it reminds me of home.
Country Ham And Bean Soup
Ham Stock
4 tablespoons butter or use
bacon grease
1 onion
diced
3 stalks of
celery finely diced
2 large
cloves garlic, minced
2 large ham hocks or ham
shanks
4 cups
chicken broth
4 cups
water
1/2 tsp
dried thyme
1 bay leaf
In a
large stock pot, melt butter or bacon grease over medium heat. Add
diced onion, garlic, celery to pot and cook until tender. Next add your
ham hock or shank and the water and chicken broth. Add in thyme and bay leaf and stir well. Cover
with lid and bring to boil. Then reduce heat to simmer on low and cook for
about three hours. Remove ham hock and set aside.
Pour the stock through a strainer and remove solids. If using right away, return to pot and
prepare to make your soup. If not you can freeze it for later.
Soup
2
tablespoons butter
1
tablespoon olive oil
1 small
onion, diced
1 cup
chopped carrots
½ cup
chopped celery
2 cloves
garlic, minced
1 (30 oz)
can of diced tomatoes
2 bay
leaves
4 whole
cloves
2
tablespoons brown sugar
3
teaspoons garlic powder
1 pound of dry great Northern beans, rinsed and soaked overnight
1 pound of dry great Northern beans, rinsed and soaked overnight
1
teaspoon pepper
Salt to
taste
Heat the oil in the bottom of a Dutch oven or large soup pot. Add chopped onion, celery and carrot; cook
over medium until tender, about 5 minutes. Add the garlic and cook for another
minute. Remove from heat and add the ham you picked from the ham shank or ham
hock. Add mixture to soup pot and stir
well to combine all ingredients.
Rinse and sort through the beans. Add to the pot, along with prepared ham
stock. Add in diced tomatoes, cloves, bay leaves, brown sugar and garlic
powder. Season with salt and pepper. Stir and bring to a boil. Reduce your heat
to low and cook for about 3½ hours or until beans are tender, checking every
hour to make sure you add enough water to keep beans covered. Taste and adjust seasonings. Serve hot with Cornbread!
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