How to Make Ham and Bean Soup {Recipe}

Winter is in full force here in my desert home today with freezing temperatures and even rare snow in my Las Vegas Valley.  There is no better way to warm up than with a bowl of hearty soup!  I am a soup lover myself and LOVE to have a pot simmering on the stove all day.  We were given a Honey Baked Ham {YUMMY} for Christmas by a business partner and I was so excited to receive this so I could make my famous soup with the leftovers.  Today I share with you my very tasty ham and bean soup.

When I make soup I just pour things in, fill up the pot, and don't measure so you can make any adjustments when you make yours.  Just fill your pot with love and you can't make a mistake!  In time you will come to know how you like things!

INGREDIENTS:
leftover ham {bone and all} If you don't have one you can use a hamhock and/or bacon
{If you aren't using a Honey Baked Ham you might want 1/4 cup, or to taste of brown sugar} 
6 whole carrots, sliced
3 celery stalks, sliced {I didn't have any today so I didn't use it!}
whole yellow onion
4 bay leaves {I use fresh which gives it a stronger flavor}
5 quarts of water-approximate, you gauge when filling your pot!
2 large or 3 medium potatoes {diced tiny or use leftover mashed potatoes}
tomato paste tiny 6 oz. can {or 14 oz. of stewed diced tomatoes if you like chunks}
Northern White Beans 6 to 8 cups, depends on whether you like it thin or thick {or whatever other beans you have and like!}

Today I'm using a large 8.5 stock pot for my soup and I fill the pot about 2/3 of the way with water.
1.   I then put in the hambone, meat and all.  {I cut off and chunk the majority of the meat and put into the pot also, if there is a lot left on it.}
2.   I now put in a whole onion, {I take one slice of onion and dice up to add since I remove the whole onion before serving} put in one of my carrots- whole or cut in half, 4 fresh bay leaves and season with garlic salt and pepper.  This comes to a low boil and then lower your heat, cover and simmer.  You really only need to simmer for an hour.  I tend to let it simmer for two or so hours, as it seems to really get the flavor out into the water {and I am usually busy doing laundry or picking up kids from school, etc while I cook too!}

3.   I'm also adding the tomato paste now.  My family doesn't like chunks of tomatoes so to trick them I use tomato paste.  It adds that great flavor and they don't see those chunky tomatoes since they don't think they like tomatoes.

4.   When it comes to the beans there are a few ways to do them.  I do them all, depending on how much time I have or what is in my cupboard.  Today I used canned white beans and used 4 cans, I usually use dried beans though.  Canned beans are ready to go and you simply drain and wash off.  Dried have two methods on the bags for soaking overnight or quick one hour boil and soak.  So have your beans soaking while your soup is simmering for that hour or so.

5.   After this stock part of your soup has simmered for your hour or so, you take bone out and cut remaining meat off. Discard the bones and put meat back into pot.  I take the whole onion out at this point too since kids don't like it {that is why I dice one slice of it up in tiny pieces to leave in}.   Once you do this you can add your beans to the pot, stir, cover and continue to cook.  I am cooking this now at a low to medium heat if I am simmering all day.

6.   Now take 2 very large or 3 medium potatoes and peel and dice into tiny pieces.  I normally use leftover mashed potatoes for this soup but today I didn't have any and diced is just fine.  Add potatoes to your soup now, stir, cover and continue. 
HINT:  Using mashed potatoes is a great way to thicken any soup and add great flavor and nutrition.

7.   Now slice up the one whole carrot you had simmering in your soup stock and slice the remaining 5 carrots and put into pot.  Stir, cover and continue cooking.

8.   At this point I allow it to slowly simmer for another hour or two.  Remember it is not necessary to cook this long but it does make it more tender and I am busy, so if you don't have as much time just cook until things are tender {which is usually 30 minutes or less since the meat was already cooked}.   Then sit down and enjoy a delicious bowl for yourself.  You deserve it!  Funny how every time I make a soup my family says it's the best yet and I have to agree.

This soups goes great with corn bread.  Here is an inside look at mine, as I cut into it fresh out of the oven.

What is your favorite soup to make on a cold Winters day?  Wish you could come over and taste mine!