Bean Soup by Mom Hammel

Now this recipe is truly a family tradition, made by Robert’s grandmother, Mary for years during the depression. Then handed down to mom who made it out of necessity as it was for her mother. Pot after pot of bean soup Robert was the only child eating it, as his younger siblings didn’t like it. But like anything else in life eventually Robert grew tried of the bean soup and it wasn’t until he was an adult that he wanted that bean soup again. I think we all have something our parents fed us from our childhoods that as adults we realize we miss.

ingredients

1 large ham bone
2 (20 oz.) bags large Lima beans
Kosher salt, to taste
fresh ground black pepper, to taste
12 cups water

directions

Pick and sort Lima beans. Then rinse in cold water, to remove any dirt and set aside. In a large stockpot put the ham bone into the pot with just enough water to cover. Bring to a boil, add the Lima beans. Bring back to a boil. Reduce heat to medium and simmer uncovered until beans are tender.

The Cook’s Two Cents

When using a leftover ham bone make sure that you have left plenty of meat on the bone. Otherwise your bean soup will not taste like mom Hammel’s. As the soup simmers all the juicy and tender ham will fall off the bone and into your hearty soup.

Source: Dorothy Hammel