Ham Bone & Bean Soup

  • 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
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.


Davey said...

This is the best bean soup ever ever ever! I loved it! I think the quality of this soup is somewhat determined by how much meat is left on your ham bone.

Alison said...

I liked this one as well. It is a great soup for those husbands that are all about meat. Will only really likes soup that have meat in it as it fills him up.