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    Ham and Nine Bean Soup


    Source of Recipe


    Tuscaloosa News from Eleanor Shirley


    Recipe Introduction


    A great use for that large ham-bone with lots of meat left on it. Or, use a large piece of sliced ham from the meat department (NOT sliced sandwich ham).


    List of Ingredients


    • 1 pound bag of bean mix (rinse with cold water and drain)
    • 1 ham hock and/or cubes of ham
    • 1 cup chopped onion
    • 1 cup chopped celery
    • bay leaf
    • 2 tablespoons parsley flakes
    • salt, pepper, red pepper to taste
    • 2 quarts water
    • OPTIONAL: 1 clove of garlic minced


    Instructions


    1. If using sliced ham, cut into bite sized cubes.
    2. If possible, soak beans in cold water 3 hours or overnight in frig, then drain.
    3. Add water to large pan.
    4. Add beans, ham-hock and ham cubes, salt, pepper to taste.
    5. Add bay leaf and parsley.
    6. Bring to a boil stirring occassionaly.
    7. Reduce heat, cover and simmer for 3 or 4 hours until beans are tender.
    8. (Can also be cooked in crock-pot overnight or 8 or 9 hours on high)
    9. Stir occassionally. Replenish water as necessary.
    10. Remove bay leaf and discard before serving.
    11. Suggestion: Serve with mexican cornbread.


    Final Comments


    Enjoy.
 

 

 

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