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Ham and Potato Bean Soup

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PREP TIME
30 min
COOKING TIME
150 min
TOTAL TIME
660 min
SERVINGS
8 servings
Lunch
Ham and Potato Bean Soup
Ingredients
  • 1 pound dried great northern beans
  • 1 pound cooked ham, diced
  • 1 (10 ounce) ham bone
  • 1 (8 ounce) can tomato sauce
  • 2 large onions, chopped
  • 4 stalks celery, sliced
  • 1 bouquet garni
  • 1 tablespoon dried parsley
  • 1/4 teaspoon baking soda
  • salt and ground black pepper to taste
  • water to cover
  • 3 medium potatoes, peeled and cubed
  • 2 medium carrots, sliced
Instructions
1
Begin by submerging the beans in a substantial container, then cover them with an adequate amount of cool water. Allow the beans to rehydrate for a prolonged period, ranging from 8 hours to an overnight duration.
2
Next, carefully pour the soaked beans into a large cooking vessel and discard any excess water. Combine the beans with diced ham, a ham bone, canned tomato sauce, sliced onions, chopped celery, a fragrant bouquet garni, fresh parsley, baking soda, salt, and pepper in the same container. Cover the mixture with water and bring it to a rolling boil over medium-high heat.
3
Gradually decrease the heat and let the mixture simmer for 2 hours. Add diced potatoes and carrots to the pot, then continue to cook until they become tender, approximately 20 minutes. Taste and adjust the seasoning with additional salt if required.
4
Finally, remove the ham bone from the pot before serving.