White Bean and Ham Soup

Adapted from Simply Recipes; mostly for basic measurements (ya know. ..that thing I don’t do? I’ve been making this for 40 years)

You’ll be able to see from my photos what I use & how I use it 😀 like, I don’t use celery. I prefer, when I can, a lot of ham in mine…without a recipe. 

And I still believe everything is better with Better Than Bouillon  And GOYA 😉

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INGREDIENTS:

1 lb of white beans – Cannellini or Great Northern – about 2 1/2 cups
2 quarts of water
2-3 lbs of ham hocks or shanks (leftover spiral sliced ham works great!)
2 teaspoons Herbes de Provence, or Italian seasoning
1 cup of diced onions (about 1 small onion)
2/3 cup chopped carrots (about 1 medium carrot)
2-3 cloves garlic, diced
Tabasco sauce
Salt and pepper
Fresh parsley

METHOD

1 Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak the beans for about 2 hours. Drain the water.2 Meanwhile, put the ham hocks or shanks in a large pot and cover with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Bring to a simmer and simmer for about an hour. Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft and the ham meat easily pulls away from the bone. Pull the meat off the bone and discard the bones.3 Add several drops of Tabasco to taste. Add salt and pepper to taste.

Soaked beans

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Yes…that’s a lot of ham. I’m making a lot. I freeze it so that I have my size serving ready to heat up whenever I want.

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Waiting…..& a couple hours later…

Waa Laa

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And after all that…this is my clothing choice…