Saturday, November 22, 2008
Bean and Ham and Bean Soup
A ham bone had been sitting in the fridge for a few days, and I had promised that I would use it, and demanded that I absolutely did not want it thrown out. So I finally decided that I would have to make good on my promise and make some soup. It was about 9 PM when I started.
Drat! We were out of white beans. Oh, wait! There was one bag hiding at the bottom of the bean pile in the freezer. It was 2 pounds, and the recipe I had called for just 1 pound, but I used the whole thing anyways. After all, soup is very tolerant to tweaking.
Then I brought the beans to a boil, rinsed them off, and threw everything into a crock pot. At noon the next day Kevin emailed, "This has got to be the best Bean and Ham soup I have ever had. Got to go get more... Bye!" I smiled when I read it. He's the best. And he was right - it was "bean and ham" and not "ham and bean." There were a whole lot more beans than ham. It's healthier that way.
If you have a bunch of friends, it would be great to invite them over for this. The soup is good and all, but ham and bean soup just isn't something you eat as leftovers for days on end. Or, if you ARE the kind of person to do that, nobody else probably wants to be around you much. And they probably call you "Stinky Stinker" behind your back.
Ham and Bean Soup in the Crock Pot
8 C water
1-2 pounds white beans, sorted and rinsed
1 T lemon juice
1 T honey - optional
1 bay leaf
1 handful of food storage onions (or 1 onion chopped)
1 ham bone with a bit of meat on it
1-2 C chopped cooked ham
Rinse and sort the beans, then throw them in a pot with a teaspoon of baking soda. Bring it to a boil, then rinse the beans. Then rinse them again. Get 'em good and extra rinsed. Then add everything to the crock pot and let it cook on low either overnight or all day, up to 12 hours. Remove the bay leaf before serving.