Favorite ham bone and bean soup

Posted: Wednesday, January 06, 2010

1 (20-ounce) bag 15-bean soup beans, or other "ham" beans

Right, Anytime you bake a ham, save the bone. A ham bone can be frozen, for up to three months, and used later for making many kinds of soups.

1 large meaty ham bone

3 quarts low sodium chicken broth

1 (15-ounce) can stewed tomatoes, undrained

4 stalks celery, with leaves, sliced

1 large onion, chopped

1/2 cup carrots, sliced

2 garlic cloves, chopped

Juice of one lemon

1 teaspoon chili powder

1/2 bay leaf, crumbled

Salt

Fresh ground pepper

Tabasco sauce, optional

Rinse beans, then place in a large Dutch oven with 3 quarts of water. Bring water to a boil, then lower heat to a simmer.

Cover pot and cook for 1 hour, stirring occasionally.

After the beans have cooked for an hour, add the broth, ham bone, tomatoes (crush tomatoes lightly with your hands), celery, onion, carrots, garlic, lemon juice, chili powder and bay leaf to the pot.

Simmer uncovered, for 1 hour, skimming off grease, as needed. Season to taste with salt, pepper.

Serve with Tabasco sauce, if desired.

Makes 14 servings.



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