Sunday, April 12, 2009

Senate Bean Soup

One of my favorites things about Easter is stealing the leftover ham from my parents dinner! I'm not a big ham person but I love this ham and bean soup. This is a Paula Deen recipe that I saw on her show a few years ago and have made it after every Easter since. I add a few more things than she does, but you can see the original recipe here.

  • 2 pounds navy beans
  • 4 quarts of water
  • 1 thick slice leftover spiral ham, cut into small pieces (I use about 3-4 cups of chopped up ham)
  • 1/4 cup butter
  • 1 medium onion, chopped
  • 2-3 stalks of celery, chopped
  • 1 bay leaf
  • 1-2 teaspoons celery seed (optional)
  • Salt and pepper
Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion and celery until lightly browned. Add the onion, celery, bay leaf and celery seed to the pot of beans. Remove 2 cups of the bean mixture (make sure the bay leaf isn't in there), puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste.


Cassie said...

I love the flavors of ham and beans together! That sounds so good!

Botill Family said...

Paula Dean! Ham! Beans! Must try!!!

Donna-FFW said...

I should make this with my leftover looks so delicious. First time to your blog, it is lovely, nice to meet you..

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