Yummy Ham and Bean Soup2014-02-24
- Servings : 8
- Prep Time : 10m
- Cook Time : 2:30 h
- Ready In : 2:40 h
- Add to Recipe Box
This is an amazing ham and bean soup. It’s also the perfect way to use the leftover ham bone or ham slices after Thanksgiving or Christmas. An added bonus to this recipe is its flexibility. If you don’t deem yourself a great cook, or are afraid of taking on such an endeavor, this recipe offers a lot of leeway on the amount of seasoning you include.
- 1 lbs Northern white beans, washed and drained
- 1 ham hock or 1 lbs sliced ham
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 tbsp chicken bouillon granules
- 1 can chicken broth
- 2 tbsp Worcestershire sauce
- 1/2 tsp red pepper flakes
- 2 tbsp oregano
- 1 tbsp Tony Cachere's Cajun Seasoning
- 2 - 3 Bay leaves
- white rice, cooked (optional)
In a heavy duty pot, such as a Magnalite, saute the chopped onion and bell pepper until tender.
If using ham carvings without the bone, add them now.
Add in the can of chicken broth, Worcestershire sauce and 1 quart of water.
Add in the red pepper flakes, oregano, Tony Cachere's seasoning (or salt and pepper) and bay leaves. Stir well and bring to a boil.
If using a ham hock, add the hock to the broth.
Finally, add the white northern beans to the broth and stir. Add water as necessary to cover the contents of the pot by 1 to 2 inches. You want to keep a good amount of liquid in the pot as it cooks so that there is plenty of broth for the soup.
Bring to a boil once again and reduce heat to a slow boil. Boil for 2 to 2 1/2 hours, until the beans are tender.
Serve in a bowl over white rice if desired, or as a traditional bean soup.