Yield: 8 - 10 servings

Hearty Ham 'n Bean Soup

Hearty Ham 'n Bean Soup

Ingredients

  • 1 1/2 lbs. (1 1/2 16 oz. bags, 3 cups or 24 ounces) Great Northern Beans (*soaked, rinsed and drained)
  • 9 cups (new) hot water
  • 3 cups diced ham plus meaty hambone and 1 small ham hock (total weight incl. large and small bones = 4 lbs.) *or 2 (1 1/2 pound) fully cooked ham steaks if you want a seriously meaty soup!
  • 1 large onion, diced chunky
  • 1 Tbl. minced garlic
  • 1 Tbl. Superior Touch Better Than Bouillon Ham, Chicken or Pork Base
  • 1 1/2 tsp. Slap Ya Mama Cajun Seasoning
  • 1 1/2 tsp. coarse ground black pepper
  • 1/4 tsp. onion powder
  • 1 large bay leaf (or 2 small)
  • 1 Tbl. real butter or (*smoked butter) by Minerva Dairy

Instructions

  • Prepare beans one of two ways:
  • Overnight Soak Method (best): Place the beans into large pot and add 9 cups cold water. Cover and let set overnight. Stir and remove any beans that float to the top. Pour into colander and rinse well with cold water. Drain. Place back into rinsed pot.
  • Quick Soak Method: Place the beans into large pot and add 9 cups hot water, bring to a rapid boil and boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain and rinse beans with cold water. Place back into rinsed pot.
  • *No matter which method you choose, make sure you skim off any few beans floating on the top before drained. Those are the "bad ones". (And any empty bean skins).
  • Once beans are prepped and back into pot, add the 9 (new) cups hot water and rest of ingredients except butter. Turn heat to medium-high and bring to a simmer. Place lid on tilted, turn down heat to low, and gently simmer for 2 - 2 1/4 hours. Stir gently only occasionally and remove large hambone once meat falls off. (Break up meat into smaller, bite-sized pieces.)
  • After 2 - 2 hours and 15 minutes and beans are tender, remove ham hock and trim meat off adding to pot. Stir in gently so you don't break up beans. *Breaking up a little is ok because it helps thicken it. Remove from heat and stir in butter.
  • Ladle into bowls and serve piping hot with buttered cornbread.

    • Notes

    Leftover soup will be VERY thick once chilled. DO NOT add any liquid when reheating! It will melt as it reheats and become perfectly soup-consistency again.