Ham and bean soup recipes may be located anyplace, but seldom are they tasteful, generally bland and largely featuring the same ingredients. Not many carry that distinctive twist and flavour that we yearn for. This smoked ham along with bean soup recipe has that distinctive twist with a brand-new taste to leave a flavour in the mouth that will leave you longing for more. To dramatically decrease the cooking time of the legumes to preserve the nutrients to decrease the number of indigestible complex sugars that creates gas. After soaking the Great Northern Beans, sift the beans and rinse them.
Add the Great Northern Beans, 5 cups poultry stock, 3 cups water, 1 hickory smoked ham hock, carrots, parsley, tomato and 1 bay leaf to a big pot. If you do choose to use the chopped ham, that is discretionary, then you need to add it now. Heat to boiling, then decrease the heat and cook for about half an hour. Following the pot simmers for about 20 minutes, heat a big frying pan on medium heat. Add the minced garlic, red onion, celery along with 2 tsps. of Wright’s Hickory Design Liquid Smoke flavouring. Now add the contents of the frying pan to the big pot along with 1 teaspoon dry mustard powder and 1 teaspoon white pepper stir well and simmer for another frothy five minutes.
Note : You can select the ham away from the ham hock along with return it to the ham along with bean soup in case you’re not using chopped ham. Now for a couple last touches to complete your ham and bean soup. Does it need something? salt? more pepper? Add it now if you believe that it does. Kenneth Tireman is a chef in NY and a full-time home cook that focuses on soup.