This full-bodied soup is the ultimate in ham soups with it’s blend of 15 different types of beans. The texture is rich and the beans add to the wonderful flavor.
1 cup *Ultimate Bean mix – 15 bean mix
1 ham bone ( after a ham Easter ham meal works great )
2 chicken bouillion cubes
4 cups water
1/3 cup chopped parsely
1/2 onion, chopped
1 carrot, chopped
3 cloves garlic, chopped
1 stalk celery, chopped
1 large potato, chopped
1 tsp thyme
2 bay leaves
1 tsp garlic spice
1 tsp black ground pepper
1 can tomato soup
1/2 lb bacon
Soak 1 cup of beans in cold water overnight. In a large pot, bring the ham bone to a boil and cook for 1-2 hours. The meat should be ready to fall off the bone. Refrigerate overnight.
The next day skim all the fat from the top of the soup and strain the liquid of any remaining fat. Remove the bone from the liquid and remove all the remaining ham from the bone along with any fatty pieces. Chop the ham into small bite-sized pieces and add to the liquid.
Bring the soup to a boil adding the beans, chicken oxo cubes, onion, garlic and water and tomato soup, spices and chopped parsley. Cook for one hour.
Cut up the vegetables and add after the broth has cooked for one hour until the beans are tender. During that time cook the bacon until crispy and chop into small pieces. Save a couple of crisp pieces for garnish. Add the rest to the soup.
Let the soup cook for another 1/2 hour until the vegetables are cooked. Do not overcook or the vegetables get too soft and mushy.
Serve the soup with rolls or crackers and garnish with crisp bacon and parsley.
A wonderful hearty soup that is sure to warm the soul. 🙂