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.