…and what else is an Eastertime leftover tradtion?
No boners…but savory ham bone soup. A classic.
The Menu Shoppe has it covered…
great finds of classic favorites.
Basic Ham and Bean Soup
2 cups chopped ham
1 ham hock
1 pound dry great Northern beans
8 cups water
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
1/2 teaspoon ground white pepper
salt to taste
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
Ham Bone Soup
3 potatoes, cubed
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15.25 ounce) can kidney beans
1 green bell pepper, seeded and cubed
4 cups water
6 cubes chicken bouillon
Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker. Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers