Prep 8 hrs
Cook 0 mins
- 1 lb dry white bean, Great. Northern
- 2 lbs ham hocks or 2 cups ham, chopped
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 1⁄2 green pepper, chopped
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon mace
- 1 quart tomatoes, canned
- Soak beans overnight in water to cover by 2 inches.
- Drain beans.
- Add water to cover beans by 1 inch.
- Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
- Add all other ingredients.
- Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
- Freezes well.
- Note: I submitted this to a family cookbook and it is the recipe that "everyone" loves.
Good recipe! Not a "true" chowder however. That's the reason for the 4 instead of 5 stars. I used the water from cottage roll making and just boiled the beans seperately to avoid losing too much liquid. I added: potatoes, sweet potatoes , and celery (I didn't have carrots or green pepper). I took before and after pictures for fairness because as a soup it's very good and people may like it that way, I did, but I went ahead and made a chowder version and pic'd that too(because well now that I've been thinking about chowder ALL day, I had to :) ). I mashed 1/3 of the beans to thicken it (before adding to soup) and added 2-3 cups of milk, still not as thick as I'd prefer. It's very good both ways, Yum. Thank you for posting Libby1, I have saved this recipe and WILL be making it both ways again and again!