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Ham-Bean Soup

Budget.Gourmet's picture
Ham-Bean Soup has an awesome taste. The ham and chicken gives the Ham-Bean Soup a miraculous taste. Ham-Bean Soup is inspired by restaurants internationally. Must try it.
Ingredients
  Water 2 Quart
  Dried pea beans 1 Pound (Use Great Northern)
  Butter 3 Tablespoon
  Finely chopped onion 2 Cup (32 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped garlic 2 Teaspoon
  Condensed chicken broth 30 Ounce (Three 10 Ounce Cans)
  Water 5 Cup (80 tbs)
  Ham shanks/2 hocks 1
  Canned tomatoes 16 Ounce, peeled and chopped (4 To 6 Medium Sized Firm Ripe Tomatoes)
  Whole cloves 2
  Bay leaf 1
  Freshly ground black pepper 1⁄4 Teaspoon
  Shredded cheddar cheese 2 Cup (32 tbs)
Directions

1. Bring water to boiling in a 6-quart saucepot. Add beans gradually to water so that boiling continues. Boil 2 minutes. Remove from heat and set aside 1 hour.
2. Drain beans, reserving liquid. Re.turn beans to saucepot along with 4 cups of cooking liquid.
3. Melt butter in a large skillet. Add onion, celery, and garlic; cook 5 minutes, stirring occasionally. Turn contents of skillet into saucepot.
4. Combine chicken broth with enough water to make 6 cups. Pour into saucepot.
5. Peel skin from ham shank and cut off excess fat. Add shank and skin to saucepot along with tomatoes, cloves, bay leaf, and pepper. Bring to boiling, reduce heat, and simmer 2 to 2 1/2 hours, or until ham is tender.
6. Remove ham shank and skin; cool. Transfer soup to a large bowl; remove bay leaf and cloves. Cut meat into pieces and return to soup. Refrigerate, then skim off fat.
7. Transfer soup to saucepot and bring to simmer. Add cheese and stir until melted.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup

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