Tuesday, March 8, 2011

Ham and Bean Soup with Cornbread

Of course Ham and Bean Soup goes with Cornbread.  Can it be served any other way, really?  No.  It can't.  It just can't.  Don't fight centuries - or at least decades - of this proven serving method.  If you're going to make Ham and Bean Soup, make Cornbread to go along with it!

Now that we've got that out of the way...

This was my first time to cook with dried beans.  Just wanted to let you in on that little kitchen milestone of mine.

Also my first time to work with ham hocks.  They had been in the freezer for a loooong time.  So long, in fact, that I felt the need to cover the date with the bacon.  We are both alive and well; no food poisoning symptoms, thanks.

It smelled so delicious simmering on the stove all day!  It was a test of my self control not to taste too, too much before we actually had it for dinner.

Ham and Bean Soup
1 1/2 c dry great northern beans, soaked
1 qt water
2 cans chicken broth
1 ham hock (or 1 1/2 c chopped ham)
4-6 strips bacon (remove before serving)
1 can diced tomatoes
1 c chopped onion
1 c chopped celery

Put water, ham hock, bacon and beans in a stockpot or crockpot.  Let cook on low heat for 4 to 6 hours.  Remove ham bones and add remaining ingredients.  Cook on low heat for approximately 4 hours longer.  Remove bacon before serving.

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