It was quite a surprise when I found a ham and bean soup recipe that I love. My new frugal self also loves the fact that I found a way to use all of our holiday ham instead of just throwing the bone away.
There was just one problem: it's not a frugal ham and bean soup recipe. This isn't a traditional ham and bean soup recipe and there were a few ingredients that just didn't fit into our grocery budget. With just a few changes and adjustments, I was able to make this recipe fit into our frugal budget.
My Favorite Ham and Bean Soup
Adapted from: The Best Bean and Ham Soup
Makes: 8-12 servings
1 (20 oz.) pkg. 15 bean mixture, soaked overnight
1 ham bone
2 cups cubed ham
1 large onion, chopped
3 stalks celery,chopped
5 large carrots, chopped
1 (14.5 oz.) can diced tomatoes, with liquid
1 (8 oz.) can tomato sauce
8 cups chicken broth
3 tbs. lemon juice
2 tbs. worcestershire sauce
2 tbs. mustard
3 bay leaves
1 tbs. dried parsley
1 tsp. ground black pepper
1 tsp. kosher salt (or regular salt)
1. Drain soaking water from the beans and cover beans with fresh water. Bring to a boil; reduce heat and simmer, uncovered for 30 minutes; drain (if you use the quickcook method, you can skip this step).
2. Remove all fat from the ham bone and place in large stock pot with beans, chicken broth, lemon juice, worcestershire sauce, mustard, bay leaves, parsley, and black pepper. Bring to a boil; reduce heat and simmer, stirring occasionally for 4 hours.
3. Add onion, celery, carrots and ham and continue to simmer for 4 hours, adding more chicken broth or water if needed. Remove ham bone; remove any ham on bone and return it to the pot. Add tomatoes, season with salt if needed and continue to simmer until beans are tender. Remove bay leaves before serving.
Notes: If you prefer a thinner soup, add more water or chicken broth.
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