Bean soup with my ham bone
stir_fryi SE Mich
5 years ago
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years agoci_lantro
5 years agoRelated Discussions
PC Ham and Green bean soup
Comments (7)You aren't going to be happy with this info but it is one of those "trying to can a cooking recipe" situations - and that seldom works. Your meat (pork ground, cubed, chunked, stripped, etc.) is your longest processing item at 90 mins. for quarts. A combined meat and vegetable soup like this requires PC for 75 mins. for quarts (60 mins. for pints) at 11 lbs. for a dial gauge depending on your altitude. See link below. After that period of time the rest of your ingredients will be mush since they have already been pre-cooked. And keep in mind that density becomes areal issue with this particular soup. It is vital that the jar be 1/2 and 1/2 and no more than that in solids. Honestly your best bet is to use the given recipe to make split pea soup using the guidelines for it, can it, and then add the ham just prior to serving. Dave Here is a link that might be useful: Meat and Vegetable Soup Processing...See MoreLooking for: Campbell's Bean and Ham Soup Recipe
Comments (17)Well thanks ya'll. I just dug up this thread when ysop was looking for senate bean soup recipe. Glad you and your family enjoyed it Judi. Smiles. I eat soup for breakfast and lunch generally until I'm done with the curernt batch that is unfrozen. I just finished my first gallon of lentil soup, so tonight I am going to brine the beans for this bean soup. I just started brining the beans in the past six months or so and can't believe the difference. The skins are so much more tender and it takes a lot less time to cook the whole soup. The outcome is that you can cook it till the beans are tender without having all the skins come off and floating around. I had just bought a ham to use mostly for soups and froze quart bags of meat and skins to use, but also have the big bone, soooo.. this time I'm making 4 lbs at a time so I can use the big bone. Ah... happy camper. Time to start some artisan bread to go with....See MoreHelp me make soup with my Ham bone...
Comments (15)I always process the ham bone first because there is enough flavor in that bone to make more than one pot. Just fill a big covered pot with water and simmer till the meat is falling off. Hours.... Then you have a whole pot of broth. Remove the bone/meat, cool ...even over night to remove the fat...I take the bone and remove all the meat...and take it apart where all I have left is the good meat..no fat...no gristle etc....Then I use it to make soup. Sometimes I will have enough for two or three pots of soup. I use one and freeze or can the others. Bean, potato is my favorite or peas...but use you imagination...even noodles and whatever suits your fancy....See MoreHam soup without beans, lentils or peas
Comments (11)Well, I'm late to this party, but I'd also vote for creamy potato and ham, or maybe a ham/potato/corn chowder. I used to make a "cream of vegetable" soup for the girls with every darned vegetable left over in the fridge, with ham added and then added milk and thickener to make "cream of". They loved the stuff. Artemis, like you, I tend to reach for the salt when I have potatoes, probably a product of my upbringing. Grandma would boil a big pan of potatoes and keep them in the refrigerator for American Fries. If we were hungry we'd grab a cold boiled potato for a snack, sprinkle liberally with salt and go on our way. Annie...See Morestir_fryi SE Mich
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5 years agostir_fryi SE Mich
4 years agoannie1992
4 years agolast modified: 4 years agostir_fryi SE Mich
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