HAMBONE BEAN SOUP
The photo is my own, and so is this humble recipe.
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- pot of broth and vegetables leftover from hambone dinner recipe.
- pound of great northern beans, cooked until tender
- small onion diced
- cup celery diced
- cup frozen peas
- teaspoon marjoram
- tablespoon chicken granules
- slices of bacon cooked just until done, cut into pieces.
1Cook's Note: Technically all the ingredients are already cooked, really what you’re doing is cooking the beans until tender and allowing the ham bone and bacon time to infuse the water for a rich and meaty taste.
2PREPARE THE BEANS
Wash and clean the beans, soak overnight according to package directions. The next day, drain the water, rinse the beans, and put them in a large pot with 6 cups of really hot water or enough to cover the beans. Simmer gently, covered with lid at a tilt, until very tender. It takes about 4 hours for beans to get done here. The package says 2 hours. So it depends on your altitude. Do not add salt to the water. Watch the beans carefully so they don't stick when they start to thicken, adding just enough water to cook them.
3COOK THE BACON:
Fry the bacon and remove to a paper towel to drain. Saute the celery and onions in the bacon grease until tender.
4PREPARING THE SOUP:
While the beans are cooking. Take the soup broth and pour it into a colander over a large soup pot. Remove the vegetables, chop them and set aside. Remove the ham from the bones and chop it, and add it to the pot of soup to simmer over low heat. Discard the bones. Add the marjoram and 1 tablespoon of chicken granules. Add the sauteed celery and onions and a tablespoon of bacon grease. Simmer a few minutes, then add the peas and cook until tender. Turn the pot to low heat to just simmer.
5When the beans are tender and starting to thicken, it is time to add them to the soup. The beans are very hot, so carefully pour or ladle them into the soup pot. Heat until just hot. Garnish each serving bowl with a tablespoon of diced bacon when serving. Great with cornbread! Enjoy!