Simple Pinto Bean and Ham Soup
Recipe: #10738
October 16, 2013
Categories: One-Pot Meal, Game/Sports Day, No Eggs, Non-Dairy, Sugar-Free, more
"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"
Ingredients
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.