Ham and Bean Soup

Last week I pulled a ham bone out of my freezer to make this soup. I rescued the ham bone from a friend who was walking to the trash with it one day after a big meal together. In a panic, I said to her, "Are you throwing that out?" She said, "Yes." Well, after my near heart attack at the bus stop a few weeks ago over a blackened bunch of bananas, you probably can guess that I swiped the ham bone, put it in a large zippy bag, and put it in my freezer for later.

I made this Ham and Bean Soup with it last week. It is simple, frugal food and my family gobbled it up gladly. All five of us were amazed again that all of that goodness could have ended up in the trash (I would guess that there was about half a pound of meat left on the bone). My five year old, who is not that fond of beans, literally scooped this soup, with her spoon, up the side of her bowl into her mouth which was cupped over the edge it. I really wish I had a picture!

  

Ham and Bean Soup

1 lb. dry navy beans

Left over ham bone with meat

1 small onion, chopped

½ cup molasses

¼ cup raw sugar

2 Tbsp. mustard

Pepper to taste

Pour beans into a large bowl. Fill the bowl with water. Let soak overnight.  In the morning, drain the water and pour beans into a large slow cooker. Cover with fresh water and add ham bone. Cook the ham and beans on high for 1 ½ hours. Remove ham bone from the beans, pulling off any remaining meat to put back into the soup. Stir in remaining ingredients and cook on low for 4 hours or until you are ready to eat.

Frugal Tip: Save your leftover ham bone for soup!


This post has been linked to Frugal Fridays.