Ham and Bean Soup

Ham and Bean Soup
detailed instructions for a first timer

Start with:
1 c dry great northern beans
1 c dry mixed beans (7 bean soup mix, lentils, any combination)
Ham bone with ham pieces still on it
Rinse beans and soak in separate bowls for several hours or overnight, changing the water a few times to rinse away all of the cloudiness. Place great northern beans and 3 cups water into crock pot or a large stock pot and heat on high until boiling, then simmer, adding a ham bone. I serve ham the day before I make soup, and if there is a lot of meat left on the bone it makes for a great, meaty soup as all of the pieces fall off the bone.

While simmering, add spices of your choice:
1 t salt
2 t onion flakes
1 t parsley
½ t garlic
½ t basil

After an hour, check the beans and if they are losing their crunchiness, add the other bowl of beans. I add these later so that the smaller beans will retain their shape and not be completely broken down after simmering for several hours. Add more water if necessary.

This recipe can simmer all afternoon. Remove the ham bone any time that the meat has all fallen off; pull large chunks of meat out to trim off pieces of fat and cut into bite-size bits. Add vegetables of your choice:
Carrots – Potatoes – Celery – Peppers – Canned tomatoes – Vegetable Puree

Simmer until vegetables are tender, not mushy. Serve with cornbread! Freezes well – I like to freeze it shortly after the vegetables are added so they won’t become overcooked.