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A Recipe by G. Schultz This ham and bean soup recipe involves a little work to gather up all the spices and prepare everything in sequence, but the payoff is worth the effort. It uses canned beans to speed up the process. And is it ever good! Editor's Note: This was by far the most popular recipe on our old site for over a year. This is GOOD soup.
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Superb Ham and Bean Soup
1 meaty ham bone and any leftover scraps of meat
1 16-ounce can pinto beans
1 16-ounce can black beans
1 16-ounce can black-eyed peas
1 16-ounce can great northern white beans (or navy beans)
1 16-ounce can red kidney beans
1 can lentil soup
6 quarts water
2 medium onions, coarsely chopped
1 28-ounce can crushed tomatoes
2 cloves garlic, minced
juice of 1 lemon
pinch of ginger
2 celery stalks, split lengthwise
1/2 pound Ditalini pasta (precooked)
salt and pepper to taste
Place ham bone, meat scraps, celery stalks, minced garlic, ginger, and chopped onions in a large stock pot (a 10-quart pot works well). Add approximately 6 quarts of water so the pot is about 3/4 full. Place the lid on the pot slightly off-center to allow steam to escape. Boil on medium-high heat for 3 hours, adding enough water every 1/2 hour to keep the pot at 3/4 full.
Remove the ham bone and take off the meat, cutting it into small bits, discarding fat. Put the lean meat back into the soup pot. Drain the liquid from all the cans of beans and add the beans to the pot. Add the lentil soup, crushed tomatoes, and lemon juice.
Reduce heat to medium.
In a separate pot, boil the 1/2 pound of Ditalini pasta until just tender. Drain and add the pasta to the soup pot. Continue to cook on medium heat for 1/2 hour. Add salt and pepper to taste--we found none is usually needed. Reduce heat to simmer until ready to serve.
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The Bean Book Roy F. Guste, Jr., former proprietor of Antoine's Restaurant in New Orleans and noted cookbook author, has put together this wonderful collection of recipes for bean dishes from around the world. Everything you can imagine is in here; the variety of recipes is amazing. It includes "light" versions and a full nutritional analysis of each recipe. How does Bourbon and Black Bean Pie sound? Highly recommended by Bean Bible!
Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker We usually feature bean cookbooks here, but this superb slow cooker (crock pot) cookbook has at least a hundred great bean recipes in it! My wife brought it home and I'm sold on it. The "Bean Main Dishes" section alone has 53 recipes. Recipes are short, simple, tasty, and don't use weird ingredients that you don't already have. And, while I'm excited about the bean recipes (the Sausage Bean Quickie will be the first one we try), the rest of the recipes also look wonderful. The cover says it's a "National #1 bestselling cookbook!" I believe it. Highly recommended by Bean Bible!
Easy Beans: Fast and Delicious Bean, Pea, and Lentil Recipes, Second Editon Now in a new and improved second edition, this easy-to-use and highly popular cookbook makes cooking with beans as easy as it can possibly be. No soaking beans, no complex recipes with wild, improbable ingredients. The book lives up to its promise of easy, tasty, fun recipes. Highly recommended by Bean Bible!
