Prep 1 hr 15 mins
Cook 1 hr 30 mins
This is a recipe that I got off of another recipe site and it makes the most delicious ham and bean soup! I make it anytime that I have leftover ham and a ham hock. It is very important to use a ham hock, and it is not to be made in a crockpot. But, made as directed, it is the best that I have ever tasted!
- 1 lb dry great northern bean
- 8 cups water
- 2 cups chopped ham
- 1 ham hock
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- 1 teaspoon garlic, minced
- 1 teaspoon mustard powder
- 1 cup carrot, sliced
- 1⁄2 stalk celery, thinly sliced
- 1 cup onion, finely chopped
- 2 bay leaves
- After rinsing and sorting beans, place water in large saucepan and bring to a boil.
- Add salt and beans and remove from heat.
- Let beans sit in water for one hour.
- Add ham hock, onions, carrots, celery, garlic, mustard, and bay leaves.
- Stir throughly.
- Bring to a boil, then simmer over low heat for one hour.
- Remove ham hock.
- Add ham, stir, and simmer for 30 more minutes.
- Remove bay leaves.
- Season with pepper and serve.
Not a fan. My husband said it was good the first time, but since I had leftovers, it did not save at all. It tasted awful...mustardy and...ugh. Not sure what I did wrong, although my husband was in charge of the last step..
This was perfect! It was easy and delicious. For my taste, I did cook it an additional 30 min. so it took three hours all together but the method was so simple and fail-proof. I also added 2 c. chicken broth after I took the ham bone out. "Heart-warming!"
Makes a great soup--I had a leftover ham bone with some meat on it, instead of ham hock. Since I had the time, I soaked beans overnight according to the package. Made the rest in my fuzzy logic rice cooker. Just threw in all the ingredients and pushed the button on "regular rice" setting. Let it simmer on "keep warm settting" for a few hours because I wasn't home. When I returned, I thought it could use a little something, so I threw in a little more garlic salt and some Italian seasoning plus tarragon (some other recipes had recommended herbes de provence and this was the closest I had on hand) and let it cook for another regular rice setting. Better. Oh yeah, also snuck in some dried minced onions since my hubby doesn't like onions and notices the chunks. Pulled out the bones, let it cool and refrigerated, skimmed off the fat and then reheated in the rice cooker again. Served with cornbread and it was heaven!!