Description

This delicious, earthy, soup gets its amazing flavor from the ham bone stewing in the middle of the beans. Don’t ever throw away the ham bone! You can use the ham bone for any number of dishes other than this one — turnip greens, potato soup, collards, stock, and many more uses. This is one of my favorite hearty recipes, and I hope you enjoy.

Ingredients

Scale

1 Ham bone from a spiral sliced ham

8 quarts water

1 lb great northern beans

3 bay leaves

1 TBS ground black pepper

1 TBS Melissa’s Garlic Blend

2 tsp salt, or to taste

2 TBS diced fresh Italian Parley

1/2 Cup diced celery

1 medium onion, diced

1/2 cup carrots, finely diced

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Instructions

Soak beans for at least 8 hours, or overnight

In a large dutch oven, place ham shank, beans, then cover with water. Bring to a boil then reduce to a simmer.

Cook for 1 hour, then remove bone and cut off any remaining ham. Dice up ham and return to pot. Discard bone. Add bay leaves, celery, carrots, onions, and garlic blend. Allow to simmer another hour, or until beans are tender. Stir in Italian parsley. Adjust water as desired. Adjust for salt and pepper, and serve.