Slow-Cooked Ham and Bean Soup

This is my mother-in-law's recipe that I tweaked a little and made my own.  My kids complain when I make it and then eat seconds and thirds so I guess it tastes better than it sounds. :)  I usually use the leftovers from a baked ham (including the bone), but sometimes I just buy a small bone-in ham just for the soup.  Try to get the bean mix with a little packet of ham flavoring in it.  If you can't find one, any ham flavoring will work.  It does take most of a day to make, so plan ahead.

Slow-Cooked Ham and Bean Soup

2 lbs bone-in ham                     
1/4 cup brown sugar
1/2 teaspoon ground cloves
1 lb 15 bean mix
1 onion
1 stalk celery
1 carrot
seasoning packet from bean mix
1/4 cup brown sugar

1/2 teaspoon ground cloves

1/4 teaspoon marjoram

salt and pepper to taste

Put the ham in a big pot and add enough water to just cover the ham.  Bring to a boil and then lower heat and simmer for an hour or so.  Let it cool a little and then strain the broth from the solid stuff, saving the broth in a bowl.  Place the broth in the fridge to let the fat raise to the top and congeal (so you can skim it off later).  While that's in the fridge, pick all of the meat out of the fat and bones that you boiled before and put it back in the pot.  Rinse the beans and place them in the pot as well.  Finely chop the celery and onion, grate the carrot, and add them to the pot.  When the fat on the broth has congealed enough to scoop it off, do so and add the broth to the other ingredients.  Add the sugar and seasonings.  Pour enough water over the top to cover everything in the pot by an inch or so.  Bring to a boil, reduce heat to low, and simmer for 3-4 hours or until beans are tender.  Check the soup every so often to see if it needs more water (the beans will soak it up) and to stir everything.  Adjust seasoning to taste and serve.

This is great with hot homemade buttered rolls!

Enjoy!
Korrina