Not Your Average Ham & Bean Soup! |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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At one time I was making Cowboy Caviar at least once a week, but have since tapered off to maybe once every six months. Having an excess of canned beans (all kinds) in the cupboard I decided to make some bean soup. I got the ham bone in the pot and started emptying the cupboard. This is the result, tho measurements aren't exact, they're close. My dh, ds and our Mexican neighbor think I should patent this! It is probably too spicy hot for little ones. Ingredients:
1 meaty ham bone |
1 -2 cup ham, cubed |
1 large onion, chopped |
2 -3 carrots, sliced |
2 -3 celery ribs, sliced |
2 -3 tablespoons ham soup base |
8 -10 cups water |
1 (15 ounce) can great northern beans, drained |
1 (15 ounce) can navy beans, drained |
1 (15 ounce) can black-eyed peas, drained |
1 (15 ounce) can pinto beans, drained |
1 (15 ounce) can jalapeno beans, undrained |
1 (10 ounce) can rotel extra hot tomatoes and green chilies |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon garlic, minced |
Directions:
1. Place ham bone, onion, celery, carrots and water in a large stock pot.
2. Bring to a boil and reduce heat to simmer, skimming foam occasionally.
3. When meat is starting to separate from the bone, remove bone and allow to cool.
4. Add bouillon, I used Ham Flavored Better Than Bouillon, garlic salt and pepper.
5. Add beans, whatever kind you like, tomatoes and continue to simmer.
6. Remove ham from bone and return ham to soup mixture along with cubed ham.
7. At this point I recommend you taste test the soup for seasonings, but be careful, it doesn't bite your tongue, it grabs your throat!
8. I served this with corn bread and fresh fried potatoes with bacon & onion. It gets better after a day or two in the refrigerator.
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