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- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6.5 hours
- Yield: 8
- Category: Luncyh, Dinner, Soup
- Method: Stove top
Ingredients
- 1 ham bone with approximately 1 pound of ham still on the bone, or 1 pound of thick sliced ham
- 1 tablespoon salt
- 1 pound great northern beans
- 2 tablespoons olive oil
- ½ medium yellow onion, chopped
- ½ pound carrots, chopped
- 1 garlic clove, minced
- ½ teaspoon black pepper
Instructions
- In a large stockpot over low heat place the ham bone, or sliced ham and cover with water. Simmer for 4-6 hours. Add water if needed to keep the ham covered.
- In another large pot over medium-high heat place the salt, great northern beans. Cover with water plus 3 inches above the beans. When the water starts to simmer reduce to low and cook for 2-6 hours.
- When the ham is done remove from the heat and remove the ham. Cut the ham off of the bone, if necessary, and cut the ham into ¼ inch pieces. Reserve 10 cups of the water.
- Place the reserved water and ham pieces into a stock pot and over medium-high heat. Bring to a boil.
- In a large pan over medium heat add the olive oil, onion, and carrots. Cook until the onion starts to be translucent, about 5-8 minutes. Then add the garlic and cook for 1 additional minute. Remove from the heat. Add to the stock pot with the ham.
- Add the pepper to the stock pot and reduce the heat to low and cook for 15 minutes.
Nutrition
- Serving Size: 8
- Calories: 357
- Sugar: 2.9
- Sodium: 936.2
- Fat: 9.6
- Saturated Fat: 2.6
- Carbohydrates: 39
- Fiber: 12.4
- Protein: 29.4
- Cholesterol: 53.3
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