ham and bean soup

How To Make ham and bean soup

• 
  Step 1
  The night before, pour beans onto a rimmed baking sheet; remove and discard any stones or damaged beans; place beans in colander or strainer; rinse under running water; pour into large bowl; add enough water to cover by 2 to 3 inches over top of beans; let sit on counter overnight.
• 
  Step 2
  The next morning, drain and rinse beans well; set aside.
• Step 3
  In a large soup pot or dutch oven, melt bacon grease (or add oil) over medium heat.
• 
  Step 4
  Add onions and saute until translucent and beginning to slightly brown.
• 
  Step 5
  Add ham, black pepper and pressed garlic; saute 30 seconds (careful, don't burn garlic.)
• 
  Step 6
  Add ham hock or bone (if using) and beans.
• 
  Step 7
  Add 10 to 12 cups water (and 1 cup broth, if desired.)
• 
  Step 8
  Bring to boil over high heat; reduce heat to medium-low, cover and cook for minimum 4 hours and up to 8 hours ( the longer, the better), checking every 1/2 hour or so for enough liquid. Add boiling water as needed (never use cold water as it will cause the beans to burst.)
• 
  Step 9
  Add ham soup base, additional vegetables (if using) and salt 1/2 hour before serving. Taste and adjust seasoning as desired. If you desire a thicker soup, leave the lid off the pot for the last 1/2 hour and/or mash some of the beans.
• Step 10
  Remove ham bone or hock; pick meat from hock and add to beans, if desired.
• Step 11
  Serve with cornbread, crusty white bread, biscuits or crackers. A spoonful of green tomato relish on top is very good also. Store leftovers in covered containers in refrigerator or freeze.
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