Patrons tell us this a great soup for any time of year! Wondering what to do with that
left over ham bone? … here is the answer.
1 pound black beans, washed
10 cups water
1 pound ham on the ham bone (if available) or chopped.
1 onion, chopped
1 cup shredded carrots
2 (14.5 ounce) cans diced tomatoes
1 tablespoon minced garlic
4 teaspoons garlic powder
4 teaspoons dried parsley
2 teaspoons salt (Kosher if you have it)
1/2 teaspoon celery salt
1 teaspoon Worcestershire sauce
2 cubes chicken bouillon
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard
1/4 teaspoon ground cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
In an eight quart stock pot, add rinsed black beans, water, ham and bone, onion, carrots,diced tomatoes, minced garlic, garlic powder, parsley, salt, celery salt, Worcestershire sauce, bouillon cubes, bay leaf, pepper, mustard, cayenne pepper, oregano and thyme. Cover and bring to a boil.
Reduce heat and simmer for 2 hours. A this point,remove the ham bone and let it cool until you can handle it.Cut and cube the ham off the bone then re-add the ham.(discard the bone). Discard the bay leaf and serve.