Ham and Bean Soup

Submitted by Heather Hancock

Our favorite meal for those chilly fall evenings!

20 oz. bag of 15-variety bean soup beans, or 3 cups of white northern beans

1 lb. of ham, preferably with the ham bone

1 onion, chopped

1 cup chopped celery

1 cup chopped carrots

1 potato, peeled and cubed

3 cloves garlic, minced

1 15 oz. can diced tomatoes

1 Tbsp. lemon juice

2 tsp. dried parsley

1 tsp. dried oregano

1/4 tsp. dried thyme

1/8 tsp. ground sage

1/8 tsp. ground marjoram

Place the beans in a large pot with enough water to cover plus 2”. Soak overnight, or if you’re short on time, cover the pot and bring it to a rapid boil, then turn off the heat and leave it covered for 1 hour.

After soaking the beans, discard the water. Add the ham to the pot and recover with water. Simmer for a few hours until the beans are tender. Remove the ham and bone to a cutting board and chop the meat. Return the meat to the pot without the bone and add the rest of the ingredients, simmering until the flavors develop, about 1 hour. Salt and pepper to taste, adding more water if necessary.

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