I want to try to post recipes on Tuesday that are some of my tried and true favorites.  This week it is ham and bean soup. 

This isn't going to be a traditionally written recipe, I'm going to write it out in the steps I did it.  I did not use a recipe and I had never made it before this winter. 

First I took a bag of dried northern beans and soaked them according to the package directions.  After they had soaked well, I drained and sorted them.  Then I added six cups of chicken stock to the pot.  In a skillet I melted a stick of butter and added a finely chopped onion and 6-8 cloves of minced garlic.  We love garlic at this house, so I use a lot.   I also chopped/diced 5 carrotts.  When the onion was translucent I then put this into the pot with the beans.  Added the carrots and a ham shank I had gotton at my local supermarket.  (We have a fabulous meat dept in our local supermarket.  They have one of those open cases where they actually weigh and package your meat for you.)  I think filled the pot with more water to bring it to about two inches from the top. 

I cooked this on low heat for 4-5 hours.  The ham fell off of the shank and was delicious.  I did make it once using canned beans, but I did not like how mushy they got compared to the dried.

~~Wishing you warm hearts and homes,

Linda