"George" > wrote in message
...
> The Ranger wrote:
>> 15 Bean Soup & Smoked Ham
>>
>> INGREDIENTS:
>> 20 oz assorted dried beans (lima, navy, pinto, etc.)
>> 2 qt water, plus 2 cups for cooking
>> 1 cup beef stock (chicken stock works, too; avoid vegetable stock)
>> 1 lb smoked ham or ham hocks
>> 1 large onion, chopped
>> 1 15-oz can diced tomatoes
>> 1 TBS New Mexico Chili Powder
>> 1 TBS lemon juice (fresh squeezed)
>> 2 cloves garlic, crushed
>> Salt and Pepper to taste
>> Optional:
>> 2 cups, carrot disks
>> 1 jalapeno, chopped (with seeds for heat)
>> 1 lb Andouille Sausage
>>
>> METHOD:
>> Soak beans for at least 8 hours in the 2 quarts of water. Discard soaking
>> water.
>>
>> In 5.5 quart crockpot, layer carrots, onion, jalapeno, sausage, beans,
>> and ham. Add chili powder; less if you don't like things spicy. Add lemon
>> juice, stock and water. Season to taste.
>>
>> Set on low and leave alone for 6-10 hours or set on high and cook for 4-5
>> hours.
>>
>> Serve with hearty bread and an IPA or stout.
>>
>> The Ranger
>
> I do something similar to this. Here are a few other options.
> Try and find a smoked ham shank or two depending on the size of the
> shank(s) and how much ham you want in the soup. For a more smokey flavor,
> add a bit of liquid smoke.
> A few tablespoons, to a 1/4 cup of cooked/leftover saurkraut instead of
> the lemon juice.
> I use a quart of chicken stock.
> The whole mess comes out thick, hearty and tasty...

Some of the best bean soup I remember was served at the grade school
cafeteria, what ham bone, the best part were the rounds of tube steak.