Ham-Bean Soup

Name: Ham-Bean Soup
Ingredients: 2 1/2 (16 oz.) dry navy beans; 3 lb. meaty ham bone; 3 qt. water; 1 c. coarsely chopped celery; 1 1/2 c. coarsely chopped carrots; 1 1/4 c. coarsely chopped pared potatoes; 1 1/4 c. coarsely chopped onion (1 large); 1/2 tsp. salt; 1/4 tsp. pepper; 3 to 4 dashes bottled hot pepper sauce

10 ingredients

8 steps

Ingredients

2 1/2 (16 oz.) dry navy beans
3 lb. meaty ham bone
3 qt. water
1 c. coarsely chopped celery
1 1/2 c. coarsely chopped carrots
1 1/4 c. coarsely chopped pared potatoes
1 1/4 c. coarsely chopped onion (1 large)
1/2 tsp. salt
1/4 tsp. pepper
3 to 4 dashes bottled hot pepper sauce

Directions

1

Rinse beans.
2

Place in large Dutch oven with the ham bone and water.
3

Bring to boiling.
4

Reduce heat and simmer, covered, until beans are tender 3 to 3 1/2 hours.
5

Remove ham bone and meat. Cool meat until it can be handled.
6

Coarsely chop meat and return to soup, along with the remaining ingredients.
7

Discard the bone. Simmer 30 minutes more or until vegetables are tender, stirring occasionally.
8

Makes about 3 1/2 quarts.