sheila's bean & ham soup

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By Sheila Nakata
from Maple Valley, WA

This has always been a favorite soup of mine. I wanted to make my own version, through trial and error this is the version I landed on and like best. Ham can be omitted if a vegetarian version is desired. Serve with cornbread or a nice toasted sourdough. It is very fool proof.

serves 8
prep time 20 Min
cook time 4 Hr
method Stove Top

Ingredients For sheila's bean & ham soup

  • 1 (16) oz
    dried navy beans
  • 6 c
    water
  • 1
    onion, diced
  • 2 stalk
    celery, diced
  • 1 tsp
    celery seeds
  • 1 clove
    garlic, minced
  • 1
    smoked hamhock
  • 2
    carrots, diced
  • 1
    bay leaf
  • 3 sprig
    fresh thyme leaves
  • 1 tsp
    salt
  • 1/2 tsp
    white pepper
  • 3 c
    water
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How To Make sheila's bean & ham soup

  • 1
    Combine beans and enough water to cover. Bring to a boil. Remove from heat and let set for 1 hour. Cool and drain.
  • 2
    Combine beans, water and all remaining ingredients. Bring to a boil. Lower heat, cover and simmer for 3-4 hours.
  • 3
    Add additional water if needed. Discard bay leaf. Remove ham hock to cool. Take masher and mash a portion of the beans to a thickened state. Leaving whole beans. Once ham hock is cooled pull meat from bone removing fat and skin. Place ham meat back into pot. Taste and season as needed. More salt may be needed. (Salt to taste)

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