It’s fall and time to crank up the crock pots and start ladling out some delicious soup. If you read my post yesterday you saw that I received some lovely beans from Harriman-Nielsen Farm when I was on the Franklin County Harvest Bloggers Tour. Just look at these beautiful beans!
A soup recipe was attached to the jar and I tweaked it a bit and added a few extras and ended up with a delightful soup that I enjoyed all week long. Any beans will do but these were fabulous. You will need to soak the beans overnight in 3 times the amount of water as beans.
Bean Soup Recipe
1 1/2 cups beans
2 ham bones or ham hocks or shanks
1/2 cup finely chopped celery
1/4 cup chopped carrots (I made it a scant 1/4 cup)
1/2 cup chopped onion
2 cans fire roasted tomatoes
1 package onion soup mix
6 cups water
1 tablespoon lemon juice
Rinse beans and soak overnight . Drain and place all ingredients in a large covered kettle and simmer until beans are tender. Remove ham bone and mince meat and return to kettle. Salt to taste.
I used a crock pot and cooked all ingredients for 8 hours on low. I removed the ham hocks and took off the meat after it was thoroughly cooked. I would use a bit more ham next time as the ham hocks were not very meaty. Easy fix–just buy a meatier piece or add some chunks of ham. Serve with a side of crispy bread and a salad and you have a great fall meal.