Ham & Bean Soup

Ham & Bean Soup

Ham & Bean Soup is a traditional, staple soup in most homes and restaurants. The richness of the soup, partially due to the bean used. Our Ranch House Steak Seasoning gives the smoked ham pieces, beans, celery, onions and other ingredients the savory flavor you expect in a very flavorful Ham & Bean Soup.

We use the Northern White Bean, which is a larger bean, and has a richer texture as it gets tender. The mashed potato has been used in many bean soups as a natural thickener, since simmering too long will make the beans mushy.

Serve with some Corn Bread, Corn Muffins, or a nice crusty bread and your family and dinner guests will ask for seconds.

Serves 6 to 8

Ingredients:
1 pound dried Northern White Beans. We use them instead of Navy Beans, since they are a larger bean which adds extra texture to the soup.
1 Meaty Ham Bone or 1 ½ Pounds Smoked Ham Hocks. We use the bone and an extra slice or two of ham from a smoked, glazed ham. We like the extra diced ham for a heartier soup.
2 Tablespoons Butter
1 Large Onion, Chopped
1 Tablespoon Fresh Garlic, Minced
2 Stalks Celery, Chopped
½ Cup Chopped Parsley
3 Tablespoons Sheffield’s Ranch House Steak Seasoning
2 Large or 3 Medium Bay Leaves
1 Large Russet Potato, Peeled, Cut into 6 Pieces
½ Cup Milk
2 Teaspoons Sea Salt
1 Teaspoon Freshly Ground Black Pepper

Directions:
Wash and sort beans, removing any bad ones and any stones which can also present. In a large stock pot, add 8 cups of fresh, cold water. Add the pound of bean and bring to a boil. Boil for 2 minutes, turn the heat off, cover and let stand for an hour.

Add another 10 cups of water and the ham bone and ham to the pot. Cover and bring to a boil. Reduce heat and simmer for an hour.

While the soup is simmering, add the cut potato to a medium pot. Cover with water, bring to a boil and simmer for about 15 to 20 minutes, or until fork tender. Drain the water, add the milk and mash until smooth. Add to the soup pot and stir to combine.

Once the beans are tender, remove the ham and bone from the pot and transfer to a cutting board or plate. Remove the remaining meat from the bone. Dice along with the extra ham you added. Add back to the pot.

In a large skillet, add the butter over medium high heat. Once melted, add the onion and celery. Sauté about 10 minutes, or until they start to get translucent. Transfer to the soup pot, along with the parsley, Sheffield’s Ranch House Steak Seasoning, bay leaves, salt and pepper.

Simmer another 30 minutes. Add a bit more water if the soup has reduced too much. Taste and adjust salt and pepper in needed. Serve to your hungry guests. Enjoy!