Ham and Bean Soup

Ham and Bean Soup
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Rating: 5
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This is a must when you have leftover ham
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Ham and Bean Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
This is a must when you have leftover ham
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Ingredients
Servings:
Units:
Instructions
  1. The night before, rinse the beans, then cover with water and soak overnight. The next day, drain the beans.
  2. In a large pot, add the water and salt and bring to a boil. Add the ham bone, beans, onion, celery, carrots, garlic, mustard and bay leaves. Give a stir and reduce heat and simmer for an hour or more.
  3. Remove the ham bone. My dogs love these yummy leftovers. At this point, add the chopped ham and the ground pepper, and simmer for another 30 to 45 minutes.
Recipe Notes

This is a great soup to make ahead, enjoy some now and freeze some for later.
Enjoy!!!

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Vegetable Soup Mix

Vegetable Soup Mix
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Makes 7 quarts or 14 pints
Vegetable Soup Mix
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Makes 7 quarts or 14 pints
Ingredients
Servings:
Units:
Instructions
  1. If using fresh tomatoes, blanch them first to easily skin them and cut up. If you haven’t blanched before, bring a large pot of water to a boil, gently crop the tomatoes, a few at a time, into the water. It will only take about 30-60 seconds for the them to be ready. Usually the skin splits a little. Remove them and put into a bath of cold water to stop the cooking and to make them easier to handle. Once cooled enough to handle, remove the skins, core them (removing the stem portion) and cut up into chunks.
  2. Add all the vegetables to a large stock pot. Add broth/water and bring to a boil for about 5 minutes or so. Season with salt and pepper, if using.
  3. Make sure you have clean jars and hot preferably or at least warm, not cold jars. Hot liquid into cold jars doesn’t do well. Leave about an 1” headspace and add your lid.
  4. I processed the jars at 10 pounds of pressure for 75 minutes. Pints would be about 60-65 minutes.
Recipe Notes

NOTE: A similar version has been a Valenti Family staple for years and years. I love the convenience and it’s a great way to enjoy your garden bounty or that of your local markets. I always use organic when possible and highly recommend it for you as well. Eliminating toxins and pesticides leads to a healthy gut system and overall good health.
This is also a great base, which means add meat if you wish or if you like other veggies, feel free to add or replace items. The key is to make something you and your family will eat and enjoy!

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