This is one of the recipes I adapted from my mother’s bean soup recipe. Bean soup is a great way to use up your leftovers from a baked ham. My step dad loves this recipe and so do I!
5-6 Cups ham stock
2 1 pound packages Great Northern Beans
1 Cup chopped celery
1 Cup chopped onion
1 Cup chopped carrots
1 Bay leaf
Ground pepper to taste
Soak beans overnight according to directions.
In a Dutch Oven or stock pot heat ham stock to a light boil. Add 3/4 or all of the beans along with all other ingredients. Add more hot water to cover by 1/2 an inch if necessary. Bring back to a simmer over medium heat covered for 1 1/2 hours. Remove bay leaf and check for seasoning and bean texture. Add salt and pepper if necessary. Cook soup uncovered until thickened. Serve with homemade corn bread.
2-3 Pounds leftover ham bones
1 Onion quartered
2 Celery Ribs quartered
6-8 cloves garlic smashed whole.
1/2 tsp black peppercorns
2 bay leaves
Water to cover
In a dutch oven or large stock pot combine all ingredients and bring to a simmer. Simmer covered for 3 hours. Add more water to cover as needed throughout cooking time. Uncover and adjust heat to maintain a light simmer for another 3 hours. Remove ham bones and strain liquid through a colander into stock pot or large bowl. Discard all vegetables from the stock including the peppercorns. Remove any meat and add back to the stock.