Sorry that I haven't posted anything new lately. Our family welcomed a new baby into our home 3 weeks ago. Here are some cute pictures of Paisley. Between 2 kids and my husbands basketball season, we have been pretty busy but I am back with some great new recipes! Can't wait to share them with you guys.
Because every baby who lives by the beach, needs a newborn picture at the beach...
Love tender moments like this.
Ok, onto the recipe...
Just thinking about this Ham and Bean soup makes my mouth water. It is so hearty and honestly one of my new favorite all time soups.
1 Ham bone with about 2 cups ham left on it
1 pound bag dry great northern beans
1 package bacon (any kind you have on hand will work), cooked and crumbled into big chunks but reserving the bacon grease
1 1/2 cup carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
1 tablespoon sugar
2 - 2 1/2 tablespoons beef bouillon powder (you can use the cubes if you prefer those)
Salt and pepper to taste
1. Place the ham bone in a large pot. Pour in the dry beans. Cover with enough water that then entire ham bone is covered. Bring mixture to a boil with the lid on but slanted so some steam can be released. Reduce heat and simmer mixture for 2 - 2 1/2 hours (or until the beans are cooked an no longer hard). Let cool until you can remove the bone without burning yourself.
2. Remove all the meat from the ham bone and shred with two forks (removing the fat as needed). Discard of the bone and fat. Set aside the ham.
3. Saute the onion and carrots in the bacon grease for about 3-4 minutes. Spoon out the onion and carrots into the pot of beans and water (trying not to dump all the bacon grease into your soup). Pour about 1 1/2 tablespoons bacon grease into the bean and water mixture. Add the celery, half the ham, half the bacon, sugar, and beef bouillon. Cook for about 10 minutes (or until your vegetables are tender).
4. Take three hearty big scoops of your soup out and place in a blender (I used a soup ladle). Blend until smooth. Add the blended mixture, the remaining ham, and remaining bacon back to the soup mixture. Cook on low for 1-2 minutes.