Ham Bone-And-Bean Soup

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Try this Ham Bone-And-Bean Soup recipe, or contribute your own.


1 Turkey carcass; (optional)
1/2 Carrot; sliced
1/2 Bay leaf; crumbled
Black Pepper; freshly ground
Tabasco; (optional)
1 stalk Celery; sliced
2 1/2 qt Water; (or more)
1 Onion; chopped
1 1/2 c Ham scraps; or fat; divided
1 Ham bone; (optional)
2 Garlic; chopped
10 oz 15-bean soup beans
fresh herbs; Finely chopped

Original recipe makes 8



COVER THE BEANS WITH WATER and soak overnight, or place in a pan, cover, and bring to the boil. Remove from heat and let sit 1 hour. Drain. Make a stock of 1 cup of the ham scraps or ham bone and optional turkey carcass, celery, carrot, bay leaf and water by bringing to the boil, reducing heat, and simmering a couple of hours. Degrease and strain. This may be done ahead and frozen. When ready to cook, add the beans, onion, and garlic to the stock, and bring to the boil, reduce heat, and simmer until done, about 45 minutes to an hour. Season to taste with salt and pepper and optional hot sauce. Add freshly chopped herbs if desired. Remove from the heat. May be made 1 to 2 days ahead. Add the remainder of the ham 1/2 hour before serving. Bring back to the boil, reduce heat and simmer, covered.

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Calories Per Serving: 126 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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