Food
Ham-and-Bean Soup
By Yankee Magazine|Feb 09 2005|
Yield
Makes 6 servings.
Ingredients
1 pound dry, small white beans
1-1/2 pounds ham hock
1 onion, chopped
3 cloves garlic, minced
1-1/2 cups peeled, diced potatoes
1 cup chopped carrots
salt and pepper, to taste
Instructions
Soak beans overnight; drain. Add 10 cups fresh water, ham hock, onion, and garlic. Cover and simmer 1-1/2 hours. Add vegetables and simmer for another hour. Remove ham hock, cool, and cut any remaining meat from bone, returning the meat to the soup. Season to taste. Leftovers freeze well.
Easy and very good. I used the bone from Christmas ham and it worked fine.
This should work well in the crockpot.
It was ok as written but it needed a little more something so I added a jar of my home canned stewed tomatoes and a little bit of hot sauce. Really much better.
Pretty much how I make mine, minus potatoes and plus some chopped celery. Serve with cornbread and some fried potatoes. Good cold weather eatin.