Not Your Average Ham Bean Soup Recipes

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Steps:

• Place ham bone, onion, celery, carrots and water in a large stock pot.
• Bring to a boil and reduce heat to simmer, skimming foam occasionally.
• When meat is starting to separate from the bone, remove bone and allow to cool.
• Add bouillon, I used Ham Flavored Better Than Bouillon, garlic salt and pepper.
• Add beans, whatever kind you like, tomatoes and continue to simmer.
• Remove ham from bone and return ham to soup mixture along with cubed ham.
• At this point I recommend you taste test the soup for seasonings, but be careful, it doesn't bite your tongue, it grabs your throat!
• I served this with corn bread and fresh fried potatoes with bacon & onion. It gets better after a day or two in the refrigerator.

Steps:

• Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
• Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.