If you don’t know my mom, then you’re missing out. She’s an actual angel on earth. I entirely expect her to be canonized in years to come. She is absolutely everything I strive to be on a daily basis. And I learned most of my little cooking tricks from her. But it’s possible that I didn’t always recognize the things my mom did for me. Like making me eat Ham and Bean Soup.
I dreaded Ham and Bean soup at my house when I was a kid. I’m not sure why I didn’t like it….I think maybe it was the white color. Regardless, I dreaded it. Then…I don’t know what happened…I grew up, maybe? But now I look forward to it.
My mom purposely makes ham for family get togethers so she will have the bone to make ham and bean soup – which she then distributes to me and my siblings the next day. (I’m completely serious, by the way. I told you she’s an angel.) Now, I love this soup – primarily because it has my mom written all over it – literally from the beginning to the end, but also because it really is delicious.
We (of course) smoked our ham instead of baking it. But obviously, a ham bone is a ham bone, whether is baked or smoked. What makes this soup special is the memory of a woman who taught me the joy of cooking, the joy of trying new things, the joy of growing up.
Love you, Mom.
Smoked Ham and Bean Soup
- 1 leftover smoked ham bone
- 2 cups of chopped celery I chop the leafy part as well
- 2 cups of chopped onion
- 2 cups of chopped carrots
- 1 bag of white Great Northern Beans
- 8 cups of water
- 1 bay leaf
- 3 cloves of smoked roasted garlic
- 1/2 tsn salt remember, ham is salty to begin with
- 1/4 tsn pepper
- Simmer the ham bone in the water for 30 minutes on low. Then add the carrots, celery, onion and beans - this gives the ham bone a head start to get all of that delicious meat off the bone.
- Add in the pay leaf, roasted garlic, salt and pepper. Let simmer until the beans are cooked, which is usually about an hour. The soup thickens up considerably from the beans, and the entire house smells fantastic.