Tuesday, January 1, 2013
Ham and Green Bean Soup
An excellent recipe for using leftover ham. This is a classic soup recipe from my youth. It conjures warm, cozy memories. As far as I'm concerned this soup must be served with a peanut butter and jelly sandwich because that's the way we always ate it. You don't have to but that makes it super special in my book.
Ham and Green Beans
3-4 Lb Bone-In Ham
1-2 Lb Green Beans, Trimmed
3 - 4 Pounds Small Potatoes
Salt And Pepper
In a large stock pot, cover the ham with water. Boil for 1 1/2 - 2 hours. Add extra water to cover as needed.
Cut the potatoes in half or quarters. I used a combination of new potatoes and Yukon gold.
Remove the ham from the pot. Add the potatoes and green beans to the broth and cook for 20-30 minutes or until potatoes are tender.
Cut or shred the meat while the potatoes and beans cook.
Add the meat back to the pot and heat until warmed through. Add salt and pepper to the broth to taste.
Let simmer until ready to serve.