*To see my most recent bean soup recipe, please click here.
For our Easter meal I serve ham. Each year, sometime in the week after Easter, I make bean soup. That’s because serving a ham at Easter results in a ham bone that must be made into soup or my mother will cut me out of her will (she’s got a thing about making soup from bones).
*Note: There aren’t many measurements in the recipe below, and I’ve found that is typical for many soup recipes. In my opinion, the quantities of individual ingredients just don’t matter when making soup. For the items that do have quantities listed, those are there based on what I used while making this soup today, but please know they can be adjusted as you’d like.
The night before you plan to make this soup, soak 2 cups (a 16 ounce bag) of dried navy beans in a large bowl with cold water. Other types of beans can be used, if desired.
The next morning, remove any shells. Drain.
In a large stock pot, place the beans and the ham bone and all remaining ham (I leave it in large chunks at this time).
Add cold water to come well above the ham bone.
To the pot also add 1 onion, chopped, and lots of celery, chopped. Also, as many garlic cloves as you like, chopped.
Season with lots of black pepper, salt, and garlic powder. Also add about 1 tablespoon dried mustard, if desired.
Simmer for hours, stirring every once in a while.
After it’s been simmering for at least 3 hours, take out the ham bone and large chunks of ham. Cut all ham into bite size pieces and return them to the soup pot.
At this time add some shaved cabbage and chopped carrots. Also, peel and cube 2 sweet potatoes (or white potatoes) and add them to the pot.
Cover and continue to simmer for a few more hours.
This soup is fine the day you make it, but I find the flavor is even better the next day. And it freezes well too.