Simple Pinto Bean and Ham Soup

10m
Prep Time
20h
Cook Time
20h 10m
Ready In

Recipe: #10738

October 16, 2013



"A Shadows simple original soup made with counrty ham bone leftover from a 13 pound Smithsfield country cured ham. The 17 hour simmer was done on top of wood stove. Yield: 24 pint servings"

Original is 24 servings

Nutritional

  • Serving Size: 1 (35.6 g)
  • Calories 19.6
  • Total Fat - 0.9 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 3.1 mg
  • Sodium - 89.7 mg
  • Total Carbohydrate - 1.8 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.6 g
  • Protein - 1.4 g
  • Calcium - 9.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place ham bone in a 12 quart soup pot.

Step 2

Add the water, bay leaves, celery seed, mustard seed, and chopped onion.

Step 3

Bring to a boil.

Step 4

Boil for about an hour, lower heat to a simmer.

Step 5

Add red pepper flakes.

Step 6

Cover and continue to simmer for an addition 17 hours.

Step 7

Skim any skum from top as simmering progresses.

Step 8

Meanwhile place pinto beans in a large pan and cover with water .

Step 9

Soak beans over night or at least 8 hours.

Step 10

Remove lid from ham broth.

Step 11

Add beans and enough water to bring back up to starting volume of liquid.

Step 12

Bring back to a boil.

Step 13

Simmer uncovered for 2 hours.

Tips


No special items needed.

0 Reviews

You'll Also Love