Hearty ham and bean soup with lots of vegetables and seasonings. This recipe is easy to make and a great way to use a leftover ham bone.
Ingredients
- water: 8 cups
- dry great northern beans, sorted and rinsed: 1 pound
- salt: 0.5 tsp
- carrots: 1 cup (chopped)
- onion: 1 cup (chopped)
- stalk celery: 0.5 piece (chopped)
- garlic: 1 tsp (minced)
- mustard powder: 1 tsp
- bay leaves: 2 piece
- ham hock: 1 piece
- ham: 2 cups (chopped)
- ground white pepper: 0.5 tsp (to taste)
Metric Conversion
Stages of cooking
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Place water and beans in a large pot; bring to a boil over high heat. Stir in salt and remove the pot from heat; cover, and let stand for 1 hour.
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Add carrots, onion, celery, garlic, mustard, and bay leaves to the pot with beans; stir well. Add ham hock and bring to a boil; reduce heat to low and simmer for 1 hour.
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Remove ham hock and discard. Stir in chopped ham and simmer for 30 minutes. Season with ground white pepper to taste.
