Ham & Bean Soup
2 1/4 c. dried beans
2 qts. water
1 1/2 lbs. ham shank
1 c. finely chopped onion
1 c. finely chopped celery
1/4 tsp. pepper
1 tsp. parsley flakes
1 basil leaf
1 tsp. salt
Juice of 1/2 lemon
2 qts. water
1 1/2 lbs. ham shank
1 c. finely chopped onion
1 c. finely chopped celery
1/4 tsp. pepper
1 tsp. parsley flakes
1 basil leaf
1 tsp. salt
Juice of 1/2 lemon
Soak beans overnight, and drain. Combine beans, water, and ham shank in
large deep pot. Simmer, covered 1 1/2 hours. Remove ham shank, trim meat
from fat and bones, cool, remove fat from top of stock. Remove 1 cup of
beans, mash beans, replace meat and beans into pot and bring to boil. Add
remaining ingredients to pot and simmer additional 20 to 30 minutes until
beans are tender and soup has thickened.
large deep pot. Simmer, covered 1 1/2 hours. Remove ham shank, trim meat
from fat and bones, cool, remove fat from top of stock. Remove 1 cup of
beans, mash beans, replace meat and beans into pot and bring to boil. Add
remaining ingredients to pot and simmer additional 20 to 30 minutes until
beans are tender and soup has thickened.
| Directions |
| Ingredients |
 | |  | |  |