Ham and Bean Soup Recipe
On a chilly winter day, there is nothing as comforting as a simmering pot of ham and bean soup on the stove. A ham hock, dried beans, chopped vegetables, and a few seasonings make this homestyle comfort food one of my families favorites.
As I visited our local Wingard’s Produce Market yesterday, I was drawn to a bag of 16 bean mix. The smell of my Mom’s famous ham and bean soup came to mind and I knew I had to take those beans home. As luck would have it, the market had a nice ham hock in the cooler that would work great for my recipe.
With plans for tomorrow’s supper on my mind, I went home to get started.
If the thought of soaking dried beans intimidates you, please let me encourage you it is easier than you think. As long as you do some planning there is no reason for you to buy pricey cans of beans when dried beans are more economical and very easy to prepare.
Here are some easy step-by-step instructions:
Rinse and remove any discolored beans in cold water.
In a large stock pot soak 2 cups of dried beans in 6 cups of cold water for 12 hours.
After the 12 hours rinse the beans again and add 6 cups of fresh cold water.
Heat to boiling and then shut the heat off and let sit covered for 2 hours.
After the two hours, rinse the beans and set aside.
Chop 2 cups of carrots, 1 cup of celery, 1 cup of onions, and 3 garlic cloves.
In a stock pot add 2 tablespoons of oil, two tablespoons of butter and chopped vegetables.
Saute for 15 minutes.
Add beans, ham hock, 4 cups of water, 4 cups of chicken stock, Goya Ham Flavored Concentrate, salt, pepper, dry mustard, nutmeg and 3 bay leaves to the stockpot.
Bring soup to a boil, reduce heat to a simmer, and simmer for 2 hours or until beans are tender.
Before serving cut the ham off the bone and return the meat to the stock pot, discard the bone. Remove bay leaves.
Enjoy with a slice of fresh homemade bread.
- 2 cups dried beans - 16 Mixed Bean Mix, Great Northern or Navy Beans
- 4 cups water
- 4 cups chicken stock
- 1 ham hock or ham bone
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chopped sweet onion
- 1 cup chopped celery
- 2 cups chopped carrots
- 2 packets of Goya Ham Flavored Concentrate (optional)
- 1/2 teaspoon salt
- 2 teaspoons black pepper
- 1 teaspoon dry mustard
- 1/4 teaspoon nutmeg
- 3 bay leaves
- Rinse and remove any discolored beans in cold water.
- In a large stock pot soak 2 cups of dried beans in 6 cups of cold water for 12 hours.
- After the 12 hours rinse the beans and add 6 cups of fresh cold water.
- Heat to boiling and then shut the heat off and let sit covered for 2 hours.
- After the two hours, rinse the beans again and set aside.
- Chop 2 cups of carrots, 1 cup of celery, 1 cup of onions, and 3 garlic cloves.
- In the stock pot add 2 tablespoons of oil, two tablespoons of butter and chopped vegetables. Saute for 15 minutes.
- Add beans, ham hock, 4 cups of water, 4 cups of chicken stock, and seasonings to the stock pot.
- Bring soup to a boil, reduce heat to a simmer, and simmer for 2 hours or until beans are tender.
- Before serving cut ham off the bone and discard the bone, remove the bay leaves.
- Enjoy with a slice of fresh homemade bread.
Thanks for stopping by!
Tracy Lynn
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