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This ham and bean soup recipe involves a little work to gather up all the spices and prepare everything in sequence, but the payoff is worth the effort. It uses canned beans to speed up the process. And is it ever good!
Superb Ham and Bean SoupPlace ham bone, meat scraps, celery stalks, minced garlic, ginger, and chopped onions in a large stock pot (a 10-quart pot works well). Add approximately 6 quarts of water so the pot is about 3/4 full. Place the lid on the pot slightly off-center to allow steam to escape. Boil on medium-high heat for 3 hours, adding enough water every 1/2 hour to keep the pot at 3/4 full. Remove the ham bone and take off the meat, cutting it into small bits, discarding fat. Remove the meat scraps and cut them, too, into small bits, discarding fat. Remove celery stalks and discard. Put the lean meat back into the soup pot. Drain the liquid from all the cans of beans and add the beans to the pot. Add the lentil soup, crushed tomatoes, and lemon juice. Reduce heat to medium. In a separate pot, boil the 1/2 pound of Ditalini pasta until just tender. Drain and add the pasta to the soup pot. Continue to cook on medium heat for 1/2 hour. Add salt and pepper to taste--we found none is usually needed. Reduce heat to simmer until ready to serve. Makes 15-20 servings. Soup may be frozen. © Copyright Richard Mann, 2001. All rights reserved. Please contact author at algernon@suite101.com for permission to use this article (includes reprints in mailing lists, newsletters, and/or any other purpose/format) and give details of its proposed use. Any and all use of this article in any way without permission is prohibited under copyright law.Please feel free to link to this page. Go To Page: 1
The copyright of the article Superb Ham and Bean Soup in Bean Recipes is owned by Richard Mann. Permission to republish Superb Ham and Bean Soup in print or online must be granted by the author in writing.
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