Holiday Soup


Cover dried beans in water by at least 2" and place in the fridge overnight.


Put beans, ham shank and spices in a heavy pot with 6 c water.

Simmer for 3 hours. Remove ham shank and remove and dice meat. Return meat to the pot with carrots, onion and tomato.

Simmer for 40 more minutes.

Makes about 3 quarts of soup.

Servings: 3 quarts
Time to Prepare: 2 days

Submitted By: Betsy
Original Source: bag of mixed beans- modified substantially

Additional Comments:
Dellaina - I've forgotten to soak beans before and wound up putting the soup on the stove at 7am. I kept checking to see if I needed to add liquid during the day. Beans were perfect by 6pm dinner time.

Betsy - I used a smoked shoulder the last time I made this and it was easier to trim and tasted fabulous. I'll definitely use the shoulder again. I also used half chicken broth half water and it also improved the flavor of the broth- I'd recommend that as well. The other substitution I made was I didnt have lemon juice, so I substituted cider vinegar. The soup's never been better. Even my picky husband had seconds.

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