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Ham Bone and Bean Soup

Rick Kleinhans

"Don't throw away the ham bone -- make bean soup! Plan a little bit ahead and use a ham bone to make this gluten-free soup. With just a few basic ingredients you can create a delicious comforting meal from leftovers."
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1 d 3 h servings 308 cals
Original recipe yields 8 servings

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  1. Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
  2. Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
  3. Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
  4. Remove ham bone from the soup. Season with salt and pepper.

Nutrition Facts

Per Serving: 308 calories; 8.2 g fat; 38.3 g carbohydrates; 18.9 g protein; 17 mg cholesterol; 1036 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Easy and delicious. Did add some Tonys. Served with corn bread

I didn't have liquid smoke, but the ham was smoky enough for me. As per the directions on the 13 bean soup bag, I added a can of diced tomatoes and some chopped cabbage, We loved it!!