This Irish background means I grew up with soups and stews. Unfortunately, this lineage is from my father and his cooking stories are something I should really chat about on here. They are legendary. He loves a soup and we are pretty picky about how stew should be.
Ham and bean soup is one of his favorites but this recipe is much better than the one I grew up eating. This recipe is one that the family I live with will eat lol I’m still trying to adapt the “recipe” like my Dad makes it.
Serve this recipe with some good old cheesy, garlic biscuits.
- 1 pound dry great Northern beans
- 8 cups water
- ½ teaspoon salt
- 1 ham bone or hamhock
- 1 cup chopped carrots
- ½ stalk celery, chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon mustard powder
- 2 bay leaves
- 2 cups chopped ham
- ½ teaspoon ground white pepper
- Rinse the beans, sorting out any broken or discolored ones. Also check for any stones mixed in. You'd be surprised how often you find them.
- In a large pot over high heat, bring the water to a boil. Add the beans and remove from heat.
- Let beans sit in the hot water for at least 60 minutes. The beans will be even better if you let them soak overnight or 24 hours.
- After soaking, drain beans.
- Add 8 cups of fresh water or chicken stock to the pot and turn to high heat.
- Add ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 minutes.
- Remove ham bone and discard.
- Stir in the chopped ham and simmer for 30 more minutes.
- Season with ground white pepper to taste and serve.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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