Phebe’s Classic Ham and Bean Soup

This is the stove top method, but if you prefer making things in the slow cooker and/or insta-cooker, the ingredients would be the same. Adjust the cooking method as you see fit. 

Ingredients:

·      1.5-2lbs of ham or ham hocks  Note: using a cut with the bone in will yield a richer and more nourishing broth.

·      20 ounces (about three cups) of the dried beans of your choice, rinsed (A bean medley is especially nice!)  

·      1 cup onion, chopped

·      28 ounce can of diced tomatoes (Note: if you’re not a big fan of tomatoes, the 14.5 ounce can is fine)

·      1-2 cloves of garlic, minced

·      1 tsp chili powder (optional)

·      Juice of one lemon  

·      ½-1 lb (to taste) ham, diced into bite size pieces. Note: the reason for this is to ensure that there is flavorful ham in the finished soup. 

·      Salt + pepper to taste

Directions:

1.    Soak beans overnight (or for at least 8 hours) in enough water to cover them by a couple inches

2.    After soaking, drain old water and pour beans with 8 cups of clean water into a large pot

3.    Add onion and ham hocks. (Note: reserve the diced ham for later!)

4.    Bring beans, onion, and ham hocks to a boil. Reduce heat, cover, and simmer for 1.5-2 hours till beans are fork tender. Stir occasionally.

5.    After simmering, remove ham hocks. Add tomatoes, chili powder (if using) and garlic. Simmer uncovered for 30 minutes.

6.    In the last 15 minutes of cooking, add diced ham and the juice of a lemon, + salt and pepper to taste. Enjoy!