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Tuesday, December 27, 2011

Basic Ham and Bean Soup

This recipe was found on

Just a Note:  If you want to ramp up the flavor you can substitute chicken broth for the water.  I have also used half water and half chicken broth before.  Just be sure to adjust your salt accordingly.

Basic Ham and Bean Soup

  • 1 pound dry great Northern beans
  • 8 cups water
  • 1/2 teaspoon salt
  • 1 ham hock
  • 1 cup chopped carrots
  • 1/2 stalk celery, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon mustard powder
  • 2 bay leaves
  • 2 cups chopped ham
  • 1/2 teaspoon ground white pepper


  1. Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
  2. After the 60 minutes of soaking, return the pot to high heat and place the 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 more minutes.
  3. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

For those who have an electric pressure cooker(mine is a Cuisinart) soak your beans as stated above.  Use about 7 cups water/chicken broth.  Then put all the remaining ingredients in the pressure cooker except for the 2 cups of ham and pepper.  Set pressure cooker timer for 30 min. Use the quick pressure release method.  Add your ham and pepper and simmer until soup is heated through.  I LOVE MY ELECTRIC PRESSURE COOKER!

sidenote:  If you don't end up soaking your beans you can pressure cook for 35 to 40 and you'll still be safe just remember with this method to use the natural release method.

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