Mom's Bean Soup

My favorite part about Easter leftovers is turning the ham into bean soup! My mom has made this soup as long as I can remember. It's based on one she found in a Betty Crocker cookbook she received in the 70s, and with the removal of the salt and addition of carrots, it's been a family favorite ever since. This soup is so good that I love it, even though I am 1.) not big on beans - this is in fact the only way I eat navy beans and 2.) not normally a soup fan. When my family came over to help assemble ER's playscape Mom made a big pot of soup for everyone and I got the leftovers to enjoy during the week. Mmmmm!

BEAN SOUP

1 lb. dried navy beans
7 cups water
1/2 to 3/4 cup onion, chopped
2 medium carrots, halved lengthwise and sliced
1 meaty ham soup bone
1 bay leaf
Black pepper to taste

In a colander, sort, rinse and drain dried navy beans, carefully removing any stones or dirt. Add to soup pot with 7 to 8 cups of water. Bring to a boil, uncovered, watching carefully so the water doesn’t boil over. Turn down the heat and boil gently for 2 minutes. Cover the pot and remove from heat. Let stand one hour. Add ham bone with meat, onion, carrots, bay leaf and pepper. Bring to a boil, watching carefully. Cover and turn to lowest heat until beans are tender – about one to one and a half hours. Stir occasionally to prevent beans from sticking to the bottom. Add a little more water if necessary. Test beans for doneness. Remove ham bone and bay leaf from pot. Using a potato masher, mash the beans and carrots in the soup. (I find I can over-blend the soup if I’m not careful using a stick blender – my family likes to see a few beans floating around.) Remove meat from bone and chop. Return the meat to the soup. Serve and enjoy!

Approximately 6-8 servings

For more inspiration for meal time, check out: Tasty Tuesdays at Balancing Beauty and Bedlam, Tuesday at the Table at All the Small Stuff, and Tempt my Tummy Tuesday on Blessed with Grace.