Just looking for a simple recipe that I can put to use with our leftover Easter ham bone. It's pretty large so I don't know if it will fit with beans in my crockpot. Might have to use a big pot on the stove. Plenty of meat left on the bone as well. Thanks in advance!
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Looking for easy bean soup recipe using leftover city ham bone.
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2 pounds dried white beans (or navy beans, pintos, whatever you have handy, but white beans are best)
ham bone
bouquet of bay leaves, thyme, parsley, celery leaves tied in a cheese cloth
1 medium onion, peeled, whole
1 medium carrot, peeled, whole
1 tsp black peppercorns
6 slices of bacon, whole
4-6 whole garlic cloves
soak beans based on instructions, if they are grocery store beans, overnight for sure.
add all ingredients to soup pot, cover with 3 quarts water
bring to boil for 5 minutes
turn down to simmer for 90 minutes
remove all the ingredients from the bean soup except beans and stock and peppercorns.
Salt/pepper the stock to taste
remove all ham from bone, discard bone
discard bouquet
Chop up onion, bacon, carrot (will be mushy)
add everything back to the beans/stock
simmer for another 90 minutes or until beans are to your desired tenderness
Serve and enjoyLast edited by ecowper; April 16, 2020, 06:36 PM.
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Red beans and rice. Soak light red kidney beans (dark red ones won’t cream up) in water over night. Chop one onion, one half bell pepper, and three or four cloves of garlic. Sweat them in some oil in a Dutch oven. Drain the beans and add them and the ham bone and water to cover. If you have a few bay leaves add them, salt, black pepper and hot sauce to taste. Simmer most of the day until beans are tender and creamy. If necessary add more water. Serve over cooked rice.
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Agreed, very simple and delicious. I keep a bookmark, here it is if anybody's interested. I usually make half recipe and substitute ham bone for hocks.
Last edited by johnec00; April 17, 2020, 04:34 PM.
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For ham and bean soup I like to boil a couple of potatoes, puree them up in some ham broth and stir them into the soup and thicken it that way in lieu of a roux, corn-starch slurry, etc.
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Or you can cheat and use instant potato flakes.
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That works jus fine, an added to my "Bag O Tricks"!
That bein said, what I prefers to do, (given time) is simmer em down, lid cracked, to desired consistency...not always possible, based upon time constraints, etc.
2nd Place, I pull a cuppa beans (or two), as needed, depends on batch size, smush em up good an proper, stir back in...this is, admittedly, a Cheat.
Thanks fer givin me some additional alternatives to add to my quiver, amigos JeffJ Mosca texastweeterLast edited by Mr. Bones; April 18, 2020, 02:20 PM.
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But I'm making Split Pea Soup with my hambone.
Kathryn's Split Pea Soup
Makes 6-8 servings
Ingredients:
2 cups onion (2 medium onions)
2 cups carrots (6 -10 oz bag of shredded carrots. More carrots makes the soup sweeter.)
2 cups celery (5-6 stalks including the green leaves in the core)
6 cloves garlic, minced
2 Tbsp. olive oil
6 cups homemade chicken broth or ham broth
1 lb split peas, washed and checked for stones (or ½ lb each green and yellow split peas (sometimes sold as "yellow split beans")
1 tsp dried cumin
½ tsp turmeric
1 tsp dried coriander seeds (or ½ tsp ground coriander)
2 Tbsp. dried parsley
2 bay leaves
2 cups diced baked ham (plus ham bone or smoked ham hock) (this works great: a small 2 lb smoked ham, bone in, like you can get from Honeybaked). Dice the good portions, and bag the not-as-good sections along with the bone in a bag made of food quality gauze (large gauze rectangle with the corners tied into knots).) This makes the removal of the ham bone or ham hock along with the other inedible pieces easy at the end of the cook.
salt and pepper to taste (added after cooking because ham or broth can be salty)
Sour crème
Chopped chives
Dry sherry
Note: if you don’t have a ham bone or ham hock, add 4 slices of thick sliced smoked bacon. Remove the bacon before puréeing the soup
Directions:- Chop the celery, carrots, and onion together in a food processor.
- Add olive oil to large soup pot and cook the vegetable mixture for about 3 to 5 minutes, until the onions are translucent.
- Add garlic and cook for 30 seconds to 1 minute longer, until you can smell the garlic.
- Add all of the rest of the ingredients and bring the soup to a boil. Note: you can add the diced ham at the end of the cook, just long enough to warm it through before the purée step.
- Cover and cook on low for 1 ½ hours, or until the peas are tender, or
- Crock pot method: Start the broth to heat on high setting of crock pot. Sauté the vegetables, add the spices to the vegetable mixture, and then add the entire mixture to the Crock Pot. Dice the ham and add it and the gauze bag with the bones and more inedible ham bits to the crock pot. Or add diced ham at the end, allowing it to warm through before blending the soup. Cook on high until mixture starts to simmer, then switch to low; total cooking time 6-8 hours. This recipe fills a large crock pot (8 quarts) just over ¾ full, as recommended.
- Remove the bay leaves and the bacon or the ham bone/hock in the gauze bag.
- Using an immersion blender, purée the soup while still in the crockpot or soup pot.
- Season to taste with salt and pepper
- Serve by adding a "glug" of dry sherry, a dollop of sour crème, and a sprinkling of chopped chives to each bowl.
KathrynLast edited by fzxdoc; April 17, 2020, 08:38 AM.
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My simple Bean and Ham soup
Soak 1 lb. of dry Great Northern beans over night.
Drain and rinse in the morning
Add the beans back to the pot
Add the following to the pot
Water to cover the beans twice. (if there are 3 inches of beans in your pot add 6 inches of water)
2 to 4 cut up carrots
2 to 4 ribs of celery cut up
1 tablespoon or more granulated Onion
1 teaspoon or more granulated Garlic
Big squirt of yellow mustard
Two big squirts of ketchup
A bunch of ham and the ham bone
Simmer for 2 to 3 hours or more stirring quite frequently. (This will break down some of the beans to thicken the soup)
Right before serving stir in a stick of butter until dissolved.
Serve with fresh baked bread.
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WOW these are all great ideas! I'll settle on one this weekend and let you all know how it turns out. It's going to be rainy and in the lower 60's so a good weekend for the dish. Thanks all!
-Fritz
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I don't have a recipe, but I am not far from fzxdoc when I do make it. The turmeric and cumin are new, I may have to try it.
Oddly enough we just talked about this on another thread (no recipes), again I am with Kathryn here, ham bones are split peas and ham. Red beans and rice I get a smoked ham hock. While Kathryn does Instant Pot, I use a slow cooker, here's the recipe I use.
Made a batch not long ago, and just had the last helping for lunch today. I don't soak the beans, they get plenty tender enough.
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All great ideas here. I haven’t used potatoes yet, but I do add diced up tomatoes to mine. FWIW.
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This thread was perfect timing since I was planning on making soup from a leftover ham bone from Easter. Roasted the ham bone with onion, garlic, celery and carrots. Added it all to a stockpot with fresh thyme, parsley, peppercorns, bay leaves and 1 quart of homemade rich chicken broth and then enough cold water to cover. Simmer covered for about 4-5 hrs and then strained.
Beans and meat will be added tomorrow.
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