There is something so great about walking into a house and smelling the aroma of ham and bean soup simmering away on the stove. With it being a bit rainy and dreary, I figured a nice pot of this hearty soup would be a great way to end the day.
Ham and Bean Soup
Makes 6 Servings
Ladle for serving
1) Finely chop up one onion and about 4-5 stalks of celery. Add these to the bottom of a large pot with a bullion cube or stock.
2) Let the vegetables cook for a minute or two before filling the pot with water and adding chunks of ham. This ham was from our freezer, so I let it simmer for a bit to defrost and let it be torn into smaller pieces.
3) Add 2 tablespoons or so of parsley, some black pepper, and a bay leaf to the pot. Give it a good stir.
4) Let the soup cook over medium low to low heat for about an hour.
5) About 20 minutes before serving, add half a large can of pinto beans. Let them cook and heat up in the broth.
6) Be careful not to serve anyone the bay leaf when you ladle out the soup.
This soup was so tasty that my husband claimed all the leftovers for himself for the week!