INSTRUCTIONS
1
Wash and sort beans, discarding any small pebbles or withered beans. Place in a large kettle.
2
Add water 3 to 4 times the amount of beans.
3
Stir in the salt, cover, and soak overnight.
4
Drain beans. Add 4 quarts (16 cups) of water, ham bone, and onions.
5
Bring to a boil, reduce heat to simmer, and cook for 2 to 3 hours.
6
Remove ham bone and take meat off, cutting it into bite-size pieces.
7
Add ham pieces, tomatoes, red pepper, garlic, lemon juice, ginger, and salt and pepper to taste.
8
Simmer until ready to serve. Soup may be frozen.
Reviews
We love making this recipe every year using our Christmas Heavenly Ham leftovers! It has become as much a tradition as our other holiday meals. The lemon and ginger really make it stand out. We do change it up a little by making ham stock separately so we can strain off any boney bits that come off the bone. We then cook the beans in the stock and add the ham back at the end with the tomatoes.
- Ashlie
This soup was AMAZING. My mom loved it. Used honey baked ham and a dash of cinnamon. Will start to make this yearly when it begins to get chilly. A++
- Amy
