Classic Ham & Bean Soup
Let this soup simmer overnight and you’re sure to wake up to a mouthwatering classic!
- 1/2 cup Minerva Dairy Amish Roll Butter
- 1 Bag Great Northern Beans
- 2 Large Carrots, sliced
- 1 Large Vidalia Onion, diced
- 2 Stalks Celery, sliced
- 1 leftover Ham Bone
- 2 cups Leftover Ham, Diced
- Sea Salt
- Black Pepper
- 1 Bay Leaf
- 1 Tbsp. Celery Salt
Soak the beans over night according to directions on package. Cover the
ham bone with enough water in a large stock pot and bring to a boil.
Simmer for 1 hour. Remove ham bone and let cool. Save the stock. Once
cooled, remove any meat left on bone. In a large pot, melt butter and
sauté the onions, celery, and carrot. Add the ham and cook for 5 minutes
over medium heat, stirring. Add the bay leaf, salt and pepper, and
celery salt. Stir in the beans and add the stock. Bring to a boil and
then cook on low for 30 minutes. Enjoy soup with cornbread.