Ham and Bean Soup
October 10, 2013
Categories: Comfort Food, Soups/Stews, Beans, Pork, Ham, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Fall/Autumn, Father's Day, Game/Sports Day, Sunday Dinner, Winter, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Make it from scratch, White Beans, Kid's Lunches more
"This is a very basic soup, but it hits all the major flavor points. You'll note I don't use celery because I don't like celery in my beans, but you can add it if you like. Don't add salt before the soup is done. You may not need it depending on your ham and bone plus the soda. You can always add more but be careful just tossing it in when you can't get it out."
- Serving Size: 1 (297.8 g)
- Calories 110.2
- Total Fat - 2.8 g
- Saturated Fat - 0.8 g
- Cholesterol - 37.1 mg
- Sodium - 561.5 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 0.8 g
- Sugars - 1.4 g
- Protein - 16.5 g
- Calcium - 51.7 mg
- Iron - 0.7 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.3 mg
Sort beans and place in a dutch oven covered with a few inches of water.
Bring beans to a boil and cook 3 minutes. Shut off heat, cover tightly and allow to sit for one hour.
Drain soaked beans and return to pot with 6 cups of water, chopped onion, chopped carrot, crushed garlic, baking soda, black pepper, thyme leaves, bay leaves, pepper flakes, and ham bone.
Bring to a boil, then reduce heat to a simmer, cover, and cook for one hour.
Uncover and remove ham bone, pepper flakes and bay leaf, then partially mash some of the cooked beans.
Stir in chopped ham pieces and any usable ham/hock/turkey from the seasoning meat, then cook until thickened, adjusting for salt before serving, if needed.
Tips & Variations
- You can do this in a slow cooker after the pre-cook unless you soak the beans overnight- same difference. Takes about 8 hours on low.