Ham Bean Soup

On the Menu Today~
Ham Bean Soup~

Nothing warms like a big, steamy bowl of soup.
Add a thick slice of buttered rustic bread and
you'll have a real winter favorite~

Hearty Ham Bean Soup is packed full of
good for you vegetables and beans.

Ham Bean Soup

Ingredients

• 1 (20 oz) bag 15 bean soup mix, set seasoning packet aside for another use or discard
• 2 quarts water
• 2 or 3 large smoked ham hocks
• 1 1/2 gallons water
• soaked beans, drained and rinsed
• 1 large onion, chopped
• 1 green pepper, chopped
• 4 cloves garlic, minced
• 4 celery ribs, chopped
• 4 to 6 carrots, peeled and sliced
• 1 small rutabaga, peeled and cubed
• 1 (14 1/2 oz) can diced tomatoes
• juice from 2 lemons
• 2 tablespoons chili powder
• 1 to 2 tablespoons hot sauce
• 1 tablespoon liquid smoke (Colgin)
• salt and pepper, to taste

Cooking Directions

1. Soaking:
2. Place dried beans in a large pot. Cover with 2 quarts water. Allow beans to soak overnight.
3. After soaking, drain water, rinse beans.
4. Place soaked and rinsed beans in large stock/soup pot, add ham hocks and water, bring bean/ham hocks to a boil, reduce heat, simmer uncovered for 2-1/2 hours. Remove ham hocks, cool. Remove meat when cool enough to handle. Add to the stock/soup pot onion, green pepper, garlic, celery, carrots, rutabaga, diced tomatoes, lemon juice, chili powder, hot sauce, liquid smoke, salt, pepper and ham. Return to a boil, reduce heat. Simmer for 1 hour or until vegetables and beans are tender

Ham, Pork, Beans, Soup