crazy old bag lady’s bean & ham soup

Name: Crazy Old Bag Lady’s Bean & Ham Soup
Prep time: 8 h
Cook time: 2 h 30 min
Yield: 10
Cuisine: Southern
Ingredients: 1 pound(s) navy beans; 12 cup(s) water; 2-3 cup(s) leftover ham; cut into chunks (you can use a ham hock as well, I just like a lot of meat in my soups); 2 - bay leaves; 2 cup(s) chopped onion; 1 cup(s) chopped celery; 1 cup(s) chopped carrots; 1 - potato, peeled and chopped; 2 clove(s) garlic, chopped; 3-4 dash(es) Louisiana hot sauce; - salt and pepper (fresh ground) to taste.; 1/4 cup(s) chopped fresh parsley

(6 ratings)

A bowl of crazy old bag lady's bean and ham soup.

review

Blue Ribbon Recipe by

Corinne Mihelic

@Pandaluvr2

Charleston, WV

This recipe is very near and dear to my heart. It is named after and in memory of my beloved mother. She got the nick name of Crazy Old Bag Lady because she always sort of dressed like a Bag Lady. She was very poor as a child growing up in the bayous of Louisiana, and most of the time never knew where her next meal was coming from. Because of this she took on the waste not want not attitude. Our cupboards were always over flowing, she made sure of it because one of her biggest fears was her children ever having to go hungry as she did. After she met my father and they married she never wanted for anything. She had beautiful expensive clothes, but rarely wore them. She preferred her Wal-Mart sweat suits and flannel jammies. That is why we called her Crazy Old Bag Lady. Momma could make anything taste like it had come straight out of the Waldorf Astoria's kitchen. Beans were one of her favorite things even though she ate a lot of them as a child. I will share some of her recipes as well. Thank you Bag Lady for giving me a wonderful foundation not only in Christ, but in cooking skills :)

Blue Ribbon Recipe

Soups are a great way to use leftover ham. This very easy soup recipe uses ham and a few other simple ingredients to create a comforting and hearty meal. The mild flavor of the navy beans is perfect for the savory ham. Adding fresh veggies to the soup after it's started cooking means they have structure and aren't mushy. Between the starch from the bean and potatoes, it's just enough to thicken the soup. Perfect for a cold day. The bonus of the recipe is the backstory... we loved to learn a bit about Corinne's mom.

— The Test Kitchen @kitchencrew

(6 ratings)

yield 10 serving(s)

prep time 8 Hr

cook time 2 Hr 30 Min

method Stove Top

Ingredients For crazy old bag lady’s bean & ham soup

1 lb

navy beans
12 c

water
2-3 c

leftover ham; cut into chunks (you can use a ham hock as well, I just like a lot of meat in my soups)
2

bay leaves
2 c

chopped onion
1 c

chopped celery
1 c

chopped carrots
1

potato, peeled and chopped
2 clove

garlic, chopped
3-4 dash

Louisiana hot sauce
salt and pepper (fresh ground) to taste.
1/4 c

chopped fresh parsley

How To Make crazy old bag lady’s bean & ham soup

1
To soak beans: In a large bowl, cover beans with water by 2 inches and let soak for 8-10 hours (overnight) and drain.

2
In a large heavy pot, combine beans with ham hock or the chunk ham, bay leaf and 12 cups of water. Bring to boil and reduce heat and simmer for 1 hour or until beans are just tender. Stir in onion, celery, carrot, potato, and garlic. Simmer for another hour or until soup is very thick.
3
Remove ham hock and strip off meat from the bone. Discard the rind and fat.
4
Stir meat into soup and season with salt and pepper.
5
Stir in parsley and serve hot.
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