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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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Made this up after winning a ham at the company Christmas party. I'm not a big ham or soup fan, but the ham turned out pretty good and I thought I'd experiment with a soup to use up some of the leftovers. I couldn't find a recipe I liked, so I basically combined three recipes I found on 'Zaar. I'm a picky eater - don't like carrots or many types of beans - which is why I didn't stick to the navy bean/pea/carrot type recipes. I used cornstarch to thicken which didn't work very well. Another recipe recommended the potato flakes (which I don't have). I made my ham with looneytunesfan's Brown Sugar Honey Baked Ham recipe (#151563). The soup seemed sweet to me and I'm guessing it's because of the sugary ham. I think it turned out pretty good so I thought I'd share. Feel free to experiment or make suggestions. I'm more of a baker than a cook! :) Ingredients:
1 ham bone, meaty |
water |
1 medium onion, chopped |
2 bay leaves |
2 medium potatoes, diced |
1 garlic clove, chopped |
3 cups ham, diced |
1 (16 ounce) can pinto beans |
1 (16 ounce) can kidney beans |
1/3 cup butter |
2 cups milk |
pepper |
cornstarch or instant potato flakes |
Directions:
1. Cover ham bone in water and simmer for about an hour.
2. Add onion and bay leaves. Simmer until onions are tender.
3. Add potatoes, garlic, ham and beans. Simmer until ham falls off bone.
4. Remove ham from ham bone. Add ham to soup and discard bone.
5. Add butter, milk and pepper. Simmer until heated thoroughly.
6. Add cornstarch or instant potato flakes to thicken.
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