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Directions: |
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1 |
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Put beans in a
large bowl, add water to cover and soak overnight. In a large saucepan
over medium heat, combine the ham shank and 4 cups water and simmer for
about 45 minutes. When cool enough to handle, remove meat from bone and
shred meat. Set bone and meat aside for later. (Note: reserve the stock,
if desired, to replace the ham base.) |
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2 |
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Drain the beans.
In an 8 quart pot over high heat, combine the beans, 12 cups fresh water
and ham base. (Note: At this point, if desired, measure reserved stock
from step 1, add water to total 12 cups liquid, and use this mixture to
eliminate the ham base.) Add the onion, carrot, celery, garlic powder,
ham, ham bone and salt and pepper to taste. |
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3 |
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Bring the mixture
to a boil, reduce heat to medium, cover and simmer for 1 1/2 hours, or
until beans are tender. Add additional water as needed. (Note: Soup
should be thick enough to heavily coat a spoon.) |
| Makes
10 to 12 servings |
