Simple Pinto Bean and Ham Soup

24
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"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 recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (49 g)
  • Calories 73.1
  • Total Fat - 1 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 3.1 mg
  • Sodium - 92.1 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 2.7 g
  • Sugars - 0.6 g
  • Protein - 4.8 g
  • Calcium - 35.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.2 mg

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 & Variations


No special items needed.

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