A recipe for ham bean soup with Great Northern beans and chopped vegetables.
Cook Time: 2 hours
Total Time: 2 hours
•8 cups water
•1 pound Great Northern beans or navy beans
•2 cups cubed ham
•1 ham bone or ham hock, optional
•1/2 cup chopped onion
•1/4 teaspoon pepper or to taste
•1 bay leaf
•1 carrot, chopped
•1 rib celery, chopped or sliced thinly
•1/2 teaspoon salt
•1 can (8 ounces) tomato sauce
Bring water and beans to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour.
Stir in ham, ham bone or hock, pepper, bay leaf, carrot and celery. Bring to a boil; reduce heat, cover, and simmer until beans are tender (skim foam from top), about 1 1/2 to 2 hours. If soup is too thick, add a little water.
Remove ham bone or ham hock (if used) and trim meat from bone. Return meat to soup with tomato sauce and salt; simmer for about 15 minutes longer. Remove bay leaf.
Ham and bean soup serves 6.