The Best Bean And Ham Soup
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
54
Spice
40
Sweetness
43
Sourness
34
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2.5 cups
Cubed Ham1 large
Onion (chopped)3 stalks
Celery (chopped)5 large
Carrot (chopped)12 fluid ounce
Vegetable Juice (can low-sodium)3 cups
Vegetable Broth2 tbsps
Worcestershire Sauce2 tbsps
Dijon Mustard1 tbsp
Chili Powder1 tsp
Ground Black Pepper1 tbsp
Dried Parsley3 tbsps
Lemon Juice1 tsp
Kosher SaltDirections:
1
Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch
2
Bring to a boil, then simmer over low for 30 minutes
3
Drain
4
Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth
5
Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice
6
Pour in enough of the chicken broth to cover the ingredients
7
Simmer over low heat, stirring occasionally, for about 8 hours
8
Add more chicken broth as needed throughout the day
9
Remove the ham bone and season with salt if needed
10
Continue to simmer for a couple more hours
11
Remove bay leaves before serving