A Hearty Bean Soup

ham hock

This is the bean soup I make after we have a whole ham for a family dinner. The ham bone is perfect for the beans.

  • 2 large onions chopped
  • 2 stalks of celery
  • 3 quarts of water
  • 2 carrots, chopped in rounds
  • 1 very meaty ham hock
  • 11/2 pounds of assorted beans (Lima, pink, pinto, black and red) what ever you have or like
  • 2 bay leaves
  • ½ tsp thyme (dry)
  • Salt and pepper to taste

Add water to a 6 qt pan and add onions, celery, carrots and ham hock. Add beans that have been soaked overnight and cook for 4-5 hours until beans are tender. Check while cooking for seasoning.  You can also cook this in a pressure cooker for 30 minutes, and then simmered to thicken.

Remove ham hock and cut the meat of the bone into small pieces.  Add the meat back into the beans.  I serve this with corn bread to which I have added, hot peppers and pimentos for a different flavor.

You can also use just lima beans instead of a mixture of beans. The flavor is different than using a variety of beans.

Preparedness Mom

This entry was posted in cooking, Preparedness Mom, recipes and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *