Superb Ham and Bean Soup

   We've tried several variations of this ham and bean soup recipe over the
years and we believe this is the best one you'll find.
   You may use dried beans for this recipe, soaked in salted water in the
refrigerator overnight, but canned beans work just as well, and there's less
preparation time.

Superb Ham and Bean Soup

Meaty ham bone and any leftover scraps of meat
1 16oz can pinto beans
1 16oz can black beans
1 16oz can black-eyed peas
1 16oz can great northern white beans (or navy beans)
1 16oz can red kidney beans
1 can Progresso lentil soup
6 quarts water
2 medium onions, coarsely chopped
1 28oz can crushed tomatoes
2 cloves garlic, minced
Juice of 1 lemon
Pinch of ginger
2 celery stalks, split lengthwise
1/2 lb Ditalini pasta (precooked)
Salt and pepper to taste

Place ham bone, meat scraps, celery stalks, minced garlic, ginger, and chopped
onions in a large stock pot (10 qt).  Add approx. 6 quarts of water so the pot
is about 3/4 full.  Place lid on pot slightly off-center to allow steam to
escape.  Boil on medium-high heat for 3 hours, adding enough water every 1/2
hour to keep the pot at 3/4 full.
Remove ham bone and take off meat, cutting into small bits, discard fat.
Remove meat scraps and cut into small bits, discard fat.  Remove celery stalks
and discard.  Replace lean meat into soup pot.  Drain water from all cans of
beans and add to pot.  Add lentil soup, crushed tomatoes, and lemon juice.
Reduce heat to medium.
In a separate pot, boil the 1/2 lb of Ditalini pasta until just tender.  Drain
and add pasta to the soup pot.  Continue to cook on medium heat for 1/2 hr.
Add salt and pepper to taste, (we found none is usually needed).  Reduce heat
to simmer until ready to serve.

Makes 15-20 servings.  Soup may be frozen.

                       
Source:

rec.food.cooking, rec.food.recipes