Ham, Bean, and Potato Soup

There’s nothing more satisfying than home cookin', and there’s nothing more home cookin' than a thick, hearty soup on a fall or winter’s day. This is a very basic, traditional soup using a ham bone and the trimmings from a baked ham, pre-sliced or not. If you bake your own hams but have been throwing out the bone, you’re missing out on something very special!

INGRIDIENT

1 pound dried great northern beans

1 (10 ounce) ham bone

1 pound cooked ham, diced

1 (8 ounce) can tomato sauce

2 large onions, chopped

4 stalks celery, sliced

1 bouquet garni

1 tablespoon dried parsley

¼ teaspoon baking soda

salt and ground black pepper to taste

water to cover

2 medium carrots, sliced

3 medium potatoes, peeled and cubed

DIRECTION

Step: 1

Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

Step: 2

Strain and rinse beans. Transfer to a large stockpot with ham bone, ham, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.

Step: 3

Reduce heat and simmer for 2 hours. Add potatoes and carrots, and continue to simmer until tender, about 20 minutes. Season with salt if necessary and remove ham bone to serve.

NUTRITION FACT

Per Serving: 425 calories; protein 25.6g; carbohydrates 56.5g; fat 11.4g; cholesterol 31.8mg; sodium 956.3mg.

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