Prep 30 mins
Cook 2 hrs
Got a left-over ham bone? I do and this the recipe I'm going to use. This is "THE" perfect bean soup. A little different; makes a very hearty soup, full of good things. I've been making it for years. Vintage recipe, from the mystery book "Cooking School Murders." Prep time, of course, doesn't include soaking time for beans. You can use smoked ham hocks instead of a ham bone.
- 453.59 g dry white bean
- 1360.77-1814.36 g shank end ham
- 1 medium cabbage, shredded
- 8 carrots, sliced
- 1 large onion, chopped
- 1 stalk celery, chopped
- 425.24 g can tomatoes
- sausage links (optional)
- 236.59 ml elbow macaroni
- salt and pepper
- Cover beans with 6 cups boiling water, let stand overnight. Or bring to a boil and let sit for 1 hour before using.
- Trim some fat from ham, melt in large kettle. Add veggies and saute 20 minutes, remove and set aside.
- Pour beans and liquid into kettle, add ham and additional 5 cups boiling water. Cover, simmer 2-3 hours.
- Remove ham, dice lean meat and stir into beans, along with sauteed veggies, tomatoes and sliced sausages.
- Add macaroni, simmer until done.
- Cooking Tip: IF USING HAM HOCKS, 2 smoked ham shanks makes it too salty, use only one.
- Cooking Tip: Salting the COOKING water makes the beans mealy, but salting the SOAKING water makes the skins more tender but also less likely to break.
Here's a helpful hint. To all of you who are reading this,and think it sounds great ( I do !),the Honey Baked Ham company sells ham shanks ! They are already cooked, have plenty of meat left on them, and are reasonably priced. There's just two of us at home, so being able to buy the shanks this way means we can try recipes like this one. I'm off to Honeybaked so that I can try this tomorrow. I'll review this recipe once I've made it.