We don’t have it often, but my family and I enjoy homemade bean soup. In this recipe I used leftover ham from Christmas dinner that was heated in a crockpot in water and apple cider. (Ham was fully cooked; reheated in 6 quart crockpot/slow cooker with half pot of water and about a cup or so of apple cider).
Dawn’s Homemade Bean with Ham Soup
16 servings 235 calories each
1 (2 lb. bag) dried northern beans
leftover ham (estimated 2 lbs of meat), with bone(s) AND juice it was cooked in
5 med (or 3 large or 1 XTRA large carrot), diced8 small russet potatoes (3″ potatoes), diced small
1 large onion, chopped
12+/- cups water
sea salt & pepper to taste (ham will give salty flavor too so don’t use a lot)
Soak beans as directed (fast soak or overnight).
Add beans to large stockpot (6 qt).
Add juice from ham and add water up to 2/3 full; add ham bone(s). Add salt and pepper.Cook on HIGH heat to boiling; boil for 30-45 minutes then add potatoes & carrots. Add water until it’s about 1 1/2″ from top of stock pot (it will cook down).
Reduce heat to med-high (cook between a simmer and rolling boil).
Add onions and cook for 45 minutes or until beans are soft.
Add ham during the last 15 or 20 minutes of cooking.