Ham Bean Soup
"Wow this soup is such comfort food for me. Especially served with cornbread made from the $0.39 blue box mix. This was always my favorite thing about the Honey Baked Ham my parents did for Christmas and Easter every year (although ham and eggs is a close second)."
- Ready In:
- 4hrs 10mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 1 (16 ounce) bag 15 bean soup mix, seasoning packet discarded
- 1 tablespoon dried onion flakes
- 1 teaspoon garlic powder
- fresh ground black pepper
- 1 medium ham bone
- 1 (15 ounce) can diced tomatoes
- 2 cups cooked ham, cubed
directions
- Put the beans in a big pot, cover with lots of cold water, and soak over night.
- The next day, pour the water off, and cover the beans with fresh cold water.
- Add the dried onion, garlic powder, and pepper, and bring to a boil. Back the heat off and simmer for 1 to 2 hours.
- Add the ham bone to the pot, and simmer for another 1 to 2 hours.
- Add the can of tomatoes including their juice, and the ham pieces. Simmer for another 30 minutes.
- At this point you may want to mash the beans with a potato masher if it needs to be thickened some.
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RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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