Friday, March 18, 2011

Bean Soup w/ ham

I made a huge ham this week... Now what to do with the leftovers...... I made western omelettes (green pepper, onion, ham, cheese & eggs ), made ham sandwiches,  ham & sweet potatoes... lots of ham this week... now I have about 1 1/2 cups of ham left, along with a huge ham bone and about 1/8 cup of that sweet stickly glaze... PERFECT for bean soup..... I love bean soup with ham.  It is warm, yummy and delicious... You can put your own spin on this, put vegetables you like in it... also I know this sounds weird, but my mom taught me to put V8 juice, along with molasses & a little brown sugar in the soup.  She told of a story of a man who made the best bean soup ever!!! He told her to put those 3 things in and it absolutely makes it... My dad made bean soup a while ago and while it was good, I told my mom it didn't "taste" like bean soup... she said do you know why?  I was like nope it looks like bean soup, she said look closer... I was like closer??? Hmm... ham, beans, vegetables, seasonings, broth = bean soup.  She said nope, look at the broth it was kinda clear.  She said your dad didn't put the molasses & brown sugar and the really "secret" ingredient in it.  I was like alright what secret ingredient are you talking about.. like beer or something?  She's like nope V8 juice... I was like really??  Who on earth would have thought to put that in soup?  Then she told me the story which I loved.  I love the "secret" ingredients that make things taste extra yummy and delicious!!!  Lots of people leave "out" the secret ingredient when they are giving a recipe away and it never quite tastes the same.... Well not me... here it is .... enjoy

I serve this with cornbread....

Bean Soup w/ Ham

1 package dried beans ( I use a variety blend of beans, for bean soup that comes with a little ham seasoning package (which I throw away)
1 ham bone
1 1/2 cups cubed ham
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/4 green pepper chopped
1/3 cup molasses
1/3 cup brown sugar
1 cup of V8 juice
Water to cover 2 inches above the beans
Seasonings of your choice ( I used salt, pepper, bay leaf, garlic powder & a splash of worchester sauce)
leftover Ham glaze from baking pan

In big bowl cover beans with cold water and let sit overnight.  Drain beans in a colander rinsing well.  Place beans and ham bone in big soup pot along with the cubed ham, onion, carrot, celery, green pepper and seasonings.   Bring to a rapid boil then turn down heat and simmer for around 2 hours (*** See note below) stirring occasionally or until beans are tender.  (Don't have the heat up too high or the beans with burst and turn into mush), some beans broken are fine.  You might have to add a little more water to the mixture cause you want the beans covered at all times. **NOTE*** Add remaining ingredients (molasses , brown sugar & V8 juice about 1 hour into cooking).  Taste test to adjust if you need to add more salt or seasonings.... Remove ham bone and enjoy.

1 comment:

  1. I love bean soup, and I have been giving some thought to making some with my left-over corned beef.
    I had to chuckle when I read your post: 1 package dried beans ( I use a variety blend of beans, for bean soup that comes with a little ham seasoning package (which I throw away). I do the exact same thing....That seasoning packet does not do the bean soup any justice. I like mine with rivals too. Oh my....I know what I'm fixing this weekend.