If this blog serves as a legacy of stuff I want passed on when I'm gone, this recipe is at the top of the list. My Momma's Ham and Bean soup, with a few--okay, a lot--of additions from the author.
This soup was not only a staple growing up, but was also always on the Church Picnic menu at Springvale, along with Chicken Corn Soup. My God, memories of a long line of everyday folks waiting to get into the picnic building for that delicious food while the Felton Band played marches on the band stand. A time gone forever.
Ingredients:
Cut ham into small bite-sized pieces and saute in soup pot with spices and maple syrup. When half cooked add celery, carrots and onion. When ham cooked add the canned navy beans with juice. Add butter and continue to cook on medium low. Add chicken stock to desired liquid level. Salt to taste. Serving with corn bread is a nice combination.
The beauty of this soup is its simplicity, both in preparation and in taste. Resist the temptation to add a variety of seasonings or ingredients.
Ingredients:
- 3 cans Navy Beans
- 1 pound Ham Slice
- 6 stalks Celery
- 1 carrot diced small
- 1 cup Chicken Stock - if needed
- 1 Onion peeled and chopped
- 1 teaspoon Basil
- 1 tablespoon Maple Syrup
- 1 teaspoon Thyme
- 1/8 teaspoon White pepper
- 1 teaspoon Garlic powder
- 1 tablespoon Parsley
- 1 teaspoon Black pepper
- 4 tablespoons Butter
Cut ham into small bite-sized pieces and saute in soup pot with spices and maple syrup. When half cooked add celery, carrots and onion. When ham cooked add the canned navy beans with juice. Add butter and continue to cook on medium low. Add chicken stock to desired liquid level. Salt to taste. Serving with corn bread is a nice combination.
The beauty of this soup is its simplicity, both in preparation and in taste. Resist the temptation to add a variety of seasonings or ingredients.
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