[1]
A perfect way to brighten up a cold or dreary day!
Ham and Mixed Bean Soup
- 1 pound mixed dry beans soaked over night
- 1 pkg (1.5 to 2 lb) Ham Shanks
- 2 TBSP olive oil
- 1 chopped onion
- 1 cup chopped or thinly sliced carrots
- 1 chipotle pepper in abdobo sauce (or 2-3 Anaheim peppers chopped)
- 4 cloves minced garlic
- 4 cups (32 oz) low sodium chicken stock
- 1 quart tomatoes
- 2 sprigs rosemary ties together with kitchen string)
- 1 rounded TBSP pickling spices (wrapped into a spice bundle with cheesecloth and kitchen string)
- 1 tsp celery salt
- 1 large or 2 small bay leaves
- salt and pepper to taste
- fresh chopped parsley
Soak beans over night or do the quick soak as instructed on the package.
Saute the onion in 2 TBSP olive oil till soft, about 5 min. Add garlic and cook 1 minute. Add remaining vegetables and pepper. Wait till the end to see if you need to add salt since the ham shanks will provide a lot of salty flavor. Cook another 5 minutes.
Add tomatoes, beans, chicken stock, spices and ham shanks. Bring to boil then simmer for 2 to 2 and half hours. If soup starts to thicken too much you may add water. It won’t change the flavor at all.
When ham shanks are tender remove from the soup and shred from bones when cool enough to handle. Remove rosemary sprigs, bay leaves and spice bundle and stir in fresh parsley.
Makes 5 or 6 servings depending on your appetite. Enjoy!
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© 2015 – 2017, Pamela [2]. All rights reserved.