8 - 10 servings
Kim's StoryWell, cool weather has come to visit us again in Ohio and we are expecting snow tonight, so it's a good time to get the ham bone out of the freezer and make some bean soup. It was my first time to add mushrooms to this soup and it certainly added another layer of flavor.
I love bean soup with crusty Italian bread spread with real cream butter. Especially on a cold and windy day it's the perfect comfort meal to me.
leftover ham bone
bag of dry 15 beans
fresh sliced mushrooms
garlic cloves, pressed
beer (i use dos equis xx amber)
salt and pepper
bay leaves (optional)
1 - 2 tsp
chives for garnish
115 bean soup includes:Great Northern Bean, Pinto Bean, Green Split Pea, Small Red Bean, Baby Lima Bean, Light Red Kidney Bean, Small White, Black Eye Pea, Pink Bean, Lentil, Yellow Split Pea, Large Lima, Black Bean, Dark Red Kidney and Garbanzo Bean
Rinse well and then soak for 3 - 4 hours. Drain and rinse again.
2We always keep the leftover ham bone from any holiday and leave some ham on it too. I take it out of the freezer and put it in a nice large pot with a liter or two of water and cook it on medium for a couple of hours. Then take off the remaining ham and chop it up. Now I have the broth for my bean soup.
3Saute your onions in butter or oil and add to broth along with the beans and seasonings. Add your beer to the broth as well. Cook on low/medium heat for 3 to 4 hours. It would be great for the crockpot too. About 1/2 hour before serving saute your mushrooms in butter and add to your soup. Ready to serve.