
Yesterday I made ham stock. There are a number of soups you can make from a good ham stock. Potato soup, Congressional bean soup, pearl barley soup are just a few.
This soup is just my way of making soup with what I had. When I looked in the pantry the first thing I saw was a bag of navy beans, so bean soup seemed a good idea. If you have a really good stock then just about anything can be used to make a great soup. Next stop was the fridge to see what I had. That made today soup day, after I removed all of the fat on top of the stock that was in the fridge. Turned out today is the perfect day for home made soup for supper, it’s -25c, -34c with the windchill.
3 litres ham stock
3 cups shredded ham from the bones
3 cups diced tomatoes
4 cups navy beans soaked overnight
1 large carrot chopped
3 ribs celery chopped
1 large onion diced
7 mushrooms thinly sliced
salt and pepper to taste
Add ham, tomatoes, and beans to the stock. Bring to a boil, reduce heat to a gentle boil and cook covered for 1 hour. Taste and add salt and pepper to taste, the broth should taste a little salt at this point because of all the vegetables your adding. Add the carrot, celery, onion, and mushrooms and cook for another hour until vegetables are tender and serve.