What to do with leftover ham…sandwiches, omelets, casseroles and of course soups! This soup turned out great, plus my crockpot did most of the work! Took me about 20 minutes to chop and blend everything together and then off to work and back home to a ready to eat meal! I found the recipe at Tasty Kitchen. Thanks to Christine who submitted this recipe. At the bottom of her post she mentioned that she makes a super easy beer bread to go with this soup. Well, I couldn’t pass making that bread up to go along with the soup, so I guess my supper wasn’t ready the minute I got home, but about 45 minutes later it was. This meal is very pleasing, filling and I would say very economical!
White Bean & Ham Soup
1 pound Dried Navy Beans (I used Northern Beans)
1 whole Meaty Ham Bone (plus some chopped up ham)
2-½ cups Celery, Chopped
2-½ cups Carrots, Grated Or Shredded
1 Tablespoon Dried Parsley
2 cloves Minced Garlic
1/4 tsp Tabasco Sauce (omitted)
1 teaspoon Salt (omitted)
teaspoons Black Pepper
Sort and wash the beans. Add 6 cups water and soak beans overnight or about 8 hours.
Drain beans and throw in crock pot. Add ham bone, ham and enough water to cover (plus some ham juices if you have any). Add remaining ingredients and cook on low for 8-10 hours.
Remove the bone. Chop up the ham and return the meat to the soup.
Recipe from Christine on Tasty Kitchen
Note: Sift your flour before measuring and mix all ingredients together well before adding beer. Less mixing after adding the beer leads to a lighter loaf.
3 cups All Purpose Flour, Sifted
3 teaspoons Baking Powder
1 teaspoon Salt
3 Tablespoons Granulated Sugar
1 can (12-ounce) Can Of Beer
2 Tablespoons Melted Butter
Preheat oven to 375F. Mix dry ingredients thoroughly. Stir in beer, blending well.
Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
Pour mixture into prepared loaf pan. Pour melted butter over mixture.
Bake 35 minutes, remove from pan and cool for at least 15 minutes.
Recipe from Frank on Tasty Kitchen