Ham and Bean Soup II Recipe

Ingredients
<br>- 1 pound dry navy beans, soaked overnight
<br>- 4 quarts water
<br>- 1 pound leftover ham bone with meat attached
<br>- 1  onion, finely diced
<br>- 2  carrots, sliced
<br>- 2 stalks celery, diced
<br>- ¼ teaspoon garlic powder
<br>- ¼ teaspoon ground black pepper
<br>- ½ teaspoon paprika
<br><p></p>Directions
<br>step 1: In a large stock pot, add water, ham bone and pre-soaked beans.  Bring to a boil, reduce heat and simmer until beans are close to soft.
<br>step 2: Remove bone and cut off remaining meat.  Remove 1/3 of beans and mash with potato masher or food processor.
<br>step 3: Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika.  If you are using dripping from a previously cooked ham add those now.  Simmer until vegetables are tender and serve.
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Ingredients
- 1 pound dry navy beans, soaked overnight
- 4 quarts water
- 1 pound leftover ham bone with meat attached
- 1 onion, finely diced
- 2 carrots, sliced
- 2 stalks celery, diced
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika

Directions
step 1: In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
step 2: Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
step 3: Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

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