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Ham-and-Bean Soup

by in Jan 1998

Yield: Makes 6 servings.

Ingredients:

  • 1 pound dry, small white beans
  • 1-1/2 pounds ham hock
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-1/2 cups peeled, diced potatoes
  • 1 cup chopped carrots
  • salt and pepper, to taste

Instructions:

Soak beans overnight; drain. Add 10 cups fresh water, ham hock, onion, and garlic. Cover and simmer 1-1/2 hours. Add vegetables and simmer for another hour. Remove ham hock, cool, and cut any remaining meat from bone, returning the meat to the soup. Season to taste. Leftovers freeze well.
Updated Wednesday, February 9th, 2005
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2 Responses to Ham-and-Bean Soup

  1. Linda Berthelsen December 27, 2005 at 9:48 pm #

    Easy and very good. I used the bone from Christmas ham and it worked fine.

  2. Anonymous March 14, 2007 at 2:06 pm #

    This should work well in the crockpot.

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