Sunday, January 15, 2012

Ham and Bean Soup

When the hubs and I made our New Years day pulled pork, we had all of that beautiful juice that we couldn't use since with pulled pork, it has to be dry (except for the barbecue sauce). We decided at that point that we were going to save the juice for a ham and bean soup in the future. We also had ham hocks from the collard greens we made so those were vacuumed and saved as well. Today was the day to make our soup!! We started last night because the beans we used were dried, as well as the ham stock since we needed to let that simmer for a bit, but the end result was fantastic!

1 pk Goya 16 Bean Soup mix
1 small pre-cooked ham, cubed
6 stalks celery, diced
5 carrots, diced
Ham stock
1 tbsp dried thyme
1 tbsp onion powder
1 tbsp pepper

For the ham stock, we had a ham hock and the juice from our root beer pulled pork recipe. We put some veggies, old ham pieces, the ham hock, the juice and enough water to cover everything and let simmer for about 4 hours. We put in the fridge over night to let the fat come to the top so we could skim it and remove. Pre-soak the beans overnight for 24 hours in cold water. In the crock-pot add the beans, celery, carrots and cubed ham. 

Add enough stock to cover all ingredients. Add the seasonings. Cook on high for 8 hours (since the beans are dried). This was excellent!

1 comment:

Tara @Crock-Pot Ladies said...

MMM looks good. I was recently converted to a ham and bean soup kinda gal! lol