Ingredients
10
10 servings
- •1 ham bone with meat
- •4 quarts water
- •1 pound dry great Northern beans
- •2 cups diced fully cooked ham
- •1 cup diced celery
- •1 cup diced carrots
- •1 cup diced onion
- •2 cloves garlic, minced
- •4 tablespoons dry sherry (Optional)
- •salt and pepper to taste
- •¼ cup minced fresh parsley (Optional)
Instructions
- Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
- In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
- Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
- Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
- Ladle soup into bowls and sprinkle with fresh parsley.
Nutritional Facts
Per 10 servings
- Calories: 241
- Carbohydrate: 33g
- Fat: 6g
- Fiber: 10g
- Protein: 15g
- Sugar: 3g
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