Recipes

White Bean and Ham Soup

Date: 2011/03/20
"Beyond flavorful and delicious! I used the shank from a reheated butt--all meat removed, to cook the beans, with 2 or 3 cups extra broth on the beans. I used the vegetable for the initial cooking of the beans, then added about 2 c each of celery & onion, with the diced ham, when the beans were cooked, & let simmer just till the veges were soft. You have to do it this way with soups because the initial veges cook away and we like to be able to see the celery and onions!"