Tuesday, December 27, 2011

Ham Bean Soup...

 What a perfect way to use your leftover holiday ham! So comforting and DELISH!!

1 ham hock ( I use all the meat left on the bone)
2-3 cups chopped ham
 8-10 cups of water
 4-5 carrots, sliced
 1 large onion chopped
 4 celery stalks sliced
 3-4 cloves garlic minced
 3 red potatoes, cubed
 2 cups chopped kale
 3 bay leaves
 1 pound dry great northern beans (or 3-4 cans great northern beans; with juices)
 Salt & pepper to taste

 In a large soup pot add just enough water to cover your ham hock. Add bay leaves. Bring to a boil. Cover and reduce heat to low and simmer for up to 4 hours or until the remaining meat falls off the bone. Remove the bones and shred the meat into good size chunks. Add your beans, carrots, celery, onions, & garlic. Gently boil about 10 minutes, then add your potatoes and kale; & gently boil another 10 minutes or until all your vegetables are tender. Season with salt and pepper to your liking.


  1. I read this a couple times... But I have been known to miss stuff .when do you add your beans? If you use dry.. do you prepare them in advance?

  2. Oh dear, you read it correctly Brooke. I left that out didn't I? If using dry then yes prepare them in advance and if using canned I would add them when I added my vegetables too, along with their juices. Your dried prepared beans would go in at this time as well. Glad you pointed this out! Thank you. :)