Smoked Ham And Bean Soup…It’ll Stick To Your Ribs!

If you’re looking for a hearty soup that will “stick to your ribs”…this Smoked Ham and Bean Soup is the perfect choice. 

It’s always a hit as the weather gets colder. (And God knows the weather in The Heartland is certainly cold enough right now!)  

The first time I ever tasted this awesome soup, it was after I got an emergency call from my neighbor named “Pinky”. The day we moved into the neighborhood she informed me she wasn’t a very good cook, and she made a habit of calling me to ask cooking questions.

In spite of her lack of culinary skills, she used to stumble onto many recipes that turned out to be delicious…and this bean soup was one of her best! But the first time she made it she called me in a panic to ask me to come to her house…and when I walked in the door I was nearly overcome by the smell of garlic!

Now…don’t get me wrong. I LOVE garlic! But Pinky called me over to clarify the soup recipe for her.  The recipe called for one or two cloves of garlic. And she asked me if a clove was that whole “ball”! I was shocked to learn that she had added at least one entire BULB of garlic. ALL the cloves from the whole head…instead of one or two pieces off of the whole bulb. And since the recipe asked for one or two cloves…she may have actually added two whole heads of garlic! (I didn’t have the heart to ask her.)

Trust me…There were no vampires near Pinky’s home for weeks! But that soup became one of my family’s favorites…and the memories of Pinky’s mishap still makes me smile…so many years later.

But don’t be afraid of garlic…especially after it’s been cooked. It develops a rather nutty flavor, and the bitter taste disappears after baking or boiling.

And feel free to play around with the varieties of dried beans you use in this soup. I like the variety that comes with a bag of mixed beans, but you could also use one kind if you like.

But no matter what beans you choose to use…make this soup. And make Pinky proud!

Smoked Ham And Bean Soup

2016-12-18 17:39:22

A Stick To Your Ribs Soup that will warm up any winter day!

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Ingredients

1. 1 20 oz. bag of "bean soup" mixed beans
2. 8 C. water, divided (more may be needed)
3. 2 or 3 smoked ham hocks
4. 1 large onion, diced
5. 2 to 4 cloves of garlic (or more) minced
6. 1 16 oz. can diced tomatoes, undrained
7. 1 10 oz, can Ro Tel Mild Tomatoes and Green Chilies, undrained
8. 1 to 2 C. diced carrots
9. 1 to 2 C. diced celery

Instructions

1. USE A THICK BOTTOM SOUP KETTLE WHEN MAKING THIS SOUP
2. Wash and drain the beans...and THROW AWAY the packet of "seasonings" if included in bag.
3. Cover the beans with 8 cups of water, or enough to completely cover.
4. Bring to a boil...then TURN OFF HEAT AND LET SIT FOR ONE HOUR.
5. Drain the beans, and add 8 cups of fresh water.

Then Add

1. 2 or 3 smoked ham hocks, diced onion, and garlic to taste. (I use at least four cloves.)
2. Simmer these ingredients with the beans for at least 1 1/2 hours, or until the meat easily pulls from the bones. (Add more water if bean mixture gets too thick.)
3. STIR OFTEN TO KEEP BEANS FROM STICKING TO THE BOTTOM OF THE KETTLE.
4. Remove the ham bones from the bean mixture and allow to cool.
5. Remove all fat from the ham hocks and discard.
6. Remove meat from the bones and cut into bite size pieces, and return to the kettle.
7. (I throw the bones back in the soup to add more flavor to finish cooking.)
8. Add the diced tomatoes, Ro Tel Tomatoes and Chilies, carrots and celery.
9. Stir to blend all ingredients.
10. Cook, stirring often, for at least 30 minutes or until veggies are cooked through.
11. Add more water if necessary, to reach desired consistency.
12. ENJOY!

Notes

1. This soup will warm you right down to your toes. Just be sure to stir it often as it cooks, and cook it low and slow.
2. (Pinky must be smiling right about now!)

By Meemaw...from my dear old neighbor "Pinky"

Meemaw Eats https://www.meemaweats.com/