Ham and Bean Soup
Jenn
ingredients
- Ham bone
- 1-16 oz each: pinto, black beans, black eyed, northern white, and kidney beans
- 1 can lentil soup
- 6 quarts water
- 2 medium onions coursely chopped
- 1-28 oz can crushed tomatoes
- 2 cloves garlic, crushed
- 1 lemon, juiced
- pinch of ginger
- 2 celery stalks
- salt and pepper to taste
directions
- 1
In a stock pot, place ham bone, meat scraps, celery stalks, minced, garlic, ginger, and onions. Add water until 3/4 full.
- 2
Allow steam to escape. Boil for about 3 hours. Add water as needed. Remove bone and cut off meat. Drain beans before adding to soup. Add lemon juice. Reduce heat to medium.
Source: Dave
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