By: Brady Evans
I am not sure if this is “ham and bean” soup or “ham bone” soup. In any case, it has both beans and ham in it, but the bone is removed before serving.
When I was a vegetarian this might be the only meal I ever missed. This is odd because this was the type of meal my mom made maybe once a year growing up, usually after holidays when there was a leftover ham hanging around.
When my dad said he was bringing a honey baked ham to our Christmas dinner, I immediately notified him that I’d be taking home the bone. He didn’t protest my greediness, and I invited him over to enjoy the soup when I finally got around to making it.
My father loved it so much that he immediately went out and bought another ham just for the purpose of eating this soup.
- 1 lb. 15 bean soup mix (recommended brand: “Hurst’s HamBeens.” You won’t be using the spice packet included.)
- 2 cans chicken broth
- 1 tsp. ground mustard
- 1 15-oz. can diced tomatoes
- 2 ribs of celery, diced
- 1 onion, diced
- 2 bay leaves
- 1 ham bone with approximately 2 cups of ham remaining on the bone
- Enough water to cover
- Ground black pepper and salt to taste
- Add all ingredients to a large soup/stock pot and bring to a boil.
- Boil vigorously for 10 minutes.
- Reduce to a simmer and cook 2 hours or until beans are tender.
- Remove bone from soup. Pick off and chop ham and return to soup, Discard bone.