Leftover Char Roasted Ham And Bean Soup
Ingredients
- 1 gallon water
- 18 oz canned tomatoes diced
- 2.25 lbs smoked ham hocks
- 1 ham bone
- 3 cups leftover ham diced
- 1.5 lbs navy beans
- 1.5 oz ham base
- 1/2 teaspoon liquid smoke flavor (Smoke flavor can be eliminated if you use a leftover for a char roasted ham)
- 3/4 teaspoon gravy bouquet
- Salt and paper to taste
- 3/4 cup onion diced
- 3/4 cup celery diced
- 3/4 cup carrots diced
- For the roux
- 1/2 cup butter
- 1/2 cup bacon fat
- 2 cups chicken stock
- 1 cup flour
Instructions
- Rinse beans thoroughly and soak for at least 8 hours
- Cover ham hocks and ham bone with one gallon of water and simmer for 3 hours
- Strain the ham hocks and ham bone out of the stock and chill the hocks
- Pull the meat off of the hocks and bone, dice and chill for later
- Pour the bean and water in a pot (add more water if necessary to cover the beans. Cover, bring to a boil, reduce to a simmer and cook for 1 hour or until beans are tender.
- In another pot bring ham stock, liquid smoke, ham base, gravy bouquet, add onion, carrots, celery and beans and cook until vegetable and beans are tender.
- In another pot melt butter
- In a separate pot melt butter/bacon fat to make a roux. Add flour and stir under low heat. Add chicken stock gradually and whisk together as a smooth paste. Thicken the ham stock with the roux.
- Simmer for 30 minutes
- Adjust seasoning with salt and pepper
- Serve and or re-gift.