Thursday, October 31, 2013

Bean and Ham Soup

This must be one of the yummiest soups out there. It's one I grew up on, and over the years it's gotten better and better. I made this on Halloween (It's tradition to eat soup on Halloween at my house). Just a word of advice, don't wait to buy beans during the week of Halloween. Apparently everyone makes chili or something with beans that week. The store was completely out of Great Northern White Beans. I used what I had left at home then used two cans of Navy Beans, which didn't make much of a difference.

Bean and Ham Soup

6 cans of Great Northern White Beans, drained and rinsed
One Ham Shank (or Ham Hock) Note: Shanks have more meat than hocks
One onion, chopped
Sprinkle of Garlic Powder
Water (about 2 cups worth)
1/2 can of Evaporated Milk

If you choose, you can make this with dried beans instead of canned. Just cover beans in water in slow cooker overnight. They will soak up all the water, so be sure to use lots of water.
Chop one onion and add to slow cooker along with beans, water and ham. Sprinkle garlic powder over beans and ham. Don't use too much. You can always add some later.
Cook slowly all day. Before it's time to eat, remove ham shank and place on cutting board. Seperate the meat from the bone and fat. Shred meat and replace in slow cooker. Having a dog comes in handy with what's left over ;)
Stir in evaporated milk then serve. Makes around 8 servings.

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