Ham & Bean Soup
Servings: 12 servings
Ingredients
- a ham bone with any leftover meat left on it (ham hock is not the same)
- 6 cups water
- 1 package of 16 bean soup spice mix discarded
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped bell pepper I mix bell pepper and banana peppers when I have banana peppers on hand
- 6 oz can of tomato paste
- 8 oz can of tomato sauce
- 7 oz or 8oz can of diced green chiles undrained (size depending on which you can find in your area)
- 2 bay leaves
- 1 heaping tablespoon Italian seasoning
- 1 heaping tablespoon garlic powder
- salt & pepper to taste
Instructions
- Soak the beans for at least 8 hours & up to 24 hours. After they have soaked, drain them & give them a good rinse.
- In a large stockpot, saute the onions & peppers until tender. Add in the 6 cups of water, the ham bone, & the beans to a boil. Boil for 5 minutes, and then reduce the heat to low.
- Stir in the tomato sauce, tomato paste, green chiles, & spices (including the bay leaves). Let the soup simmer for at least 4 hours, uncovered, stirring occasionally. If there is any meat left on the ham bone after it’s done simmering – gently pull it off with a wooden spoon before removing the ham bone & the bay leaves.
Notes
If you don't have a hambone, use 4 meaty ham hocks in place of the ham & add in 2 cups of sliced ham.
Crockpot users : this can also be made in the crockpot. You will need a large crockpot though - at least 6 quarts! Put everything in the crockpot & cook on low for 10-12 hours.