Wild ham and bean soup Wild ham and bean soup The terrific smell of this easy-to-make soup will make everyone ready to eat. Ingredients: 2 cups dried beans or more in any combination of beans (black, red, pinto, navy, southern, lentils, split pea, blackeye) or use a package of […]
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Wild ham and bean soup
The terrific smell of this easy-to-make soup will make everyone ready to eat.
Ingredients:
2 cups dried beans or more in any combination of beans (black, red, pinto, navy, southern, lentils, split pea, blackeye) or use a package of 15 beans, available at most food stores
Water
1 tablespoon salt
2 quarts water
Hambone
1 pound or more ham/wild pig pieces
1 can Ro-Tel tomatoes
2 frozen seasoning packets of chopped onion, bell pepper and celery
1 onion, chopped
1 clove of garlic, chopped, or 1 teaspoon crushed prepared garlic (generally available in the salad section of most groceries)
Juice of 1 lemon
Salt and pepper to taste
Preparation:
Wash bean mixture in colander, put in pot, and cover with water. Add 1 tablespoon salt, and soak overnight. Pour off the water the next morning, and rinse the beans. Take 2 quarts of clean water, add hambone and 1 pound of ham pieces or smoked sausage. Let boil slowly in an iron pot for 3 hours. Remove hambone. Add beans, 1 can Ro-Tel tomatoes, unthawed seasoning packets of onions, bell peppers and celery, onion, garlic, juice of 1 lemon, salt and pepper to taste. Cook for 3 hours more on low. The soup may be kept in the refrigerator in a covered container, and its flavor improves with age. This soup is very filling, and it freezes well. You also can take the ham-flavored water and ham pieces after boiling slowly for 3 hours and pour that mixture into a crockpot. Add beans, tomatoes, seasoning packets, onion, garlic, lemon, salt and pepper, and cook on LOW in the crockpot all day.
