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.
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.
Fry the bacon and remove to a paper towel to drain. Saute the celery and onions in the bacon grease until tender.
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.