This recipe came about from the left over Ham Bone that I had on Thanksgiving. Hated to let it go to waste. So with the cooler weather, I made this soup and some Brown Soda Bread, then made a Cranberry Apple Crisp from the fresh cranberries that I had left over also. Dinner was so filling, and my husband could not stop eating the Brown Soda Bread. All the recipes are posted here.He even had 3 bowls of the soup so I guess he really loved it. It was so filling & went so well with the Brown Soda Bread. The added chopped veggies made it thick,flavorful rich & tasty. It is a one pot satisfying meal
1In a very large pot, add ham bone, chicken broth and enough water to cover bone, and start on a low simmer. Pick through beans for dirt and pebbles, wash and add to pot after about 1/2 hour to 45 minutes or so of the ham bone cooking.
2In the mean time chop all of the veggies to be added to pot, then add to pot, as well as add bay leaves. Continue to cook over low heat, stir occassionally to prevent beans from sticking. I put these on early so they could cook slowly for hours over low heat. You can presoak if you do not have a lot of time.
3After a few hours, the meat on the ham bone will fall off & distribute into the beans, continue to cook, until mixture is thick and rich looking, TASTE AND ADD SALT AND PEPPER IF NEEDED. Cook until beans are very tender & liquid has thickened and carrots tend to float to the top of the soup. Remove bay leaves before serving.
4Serve with your favorite bread or crackers, I made Brown Soda Bread, but Honey Corn Bread mini Loaves would be great, or Mama's Butter Milk Corn Bread, or Hot Water Corn Bread, any of which would compliment this soup very well. All of these recipes are mine and are listed here at Just A Pinch.
5Please Note, you may need to add additional liquid to soup as it continues to cook. Stir often to prevent beans from sticking to pot.