It is another windy day here in Iowa. We are in a wind advisory till evening. Snow showers are predicted. So far just wind. The cornhusk drifts just keep growing. Spring cleanup will be a real pain this year. Since it is such a blustery day, I decided a pot of bean soup would fit the bill. Besides, I wouldn’t have to cook all weekend. It is a really easy soup to make especially since I found out that using the navy beans in a jar doesn’t affect the favor at all. But they save a bunch of time and work. No rinsing, sorting or soaking beans overnight. Hubby is happy. It is favorite soup and I make more often now.
Ham and Beans Soup
1 large jar precooked navy beans,
1 small can tomato juice (optional)
2 Sliced carrots
1 cup chopped celery
1 cup chopped onion
2 Tablespoons cider vinegar
2 to 3 cups ham-I use a cut up ham steak*
Put the carrots, celery, and onion in a soup pan. Cover with water and simmer till the carrots, onions and celery are done.
Then add the ham, vinegar tomato juice and beans and simmer for an hour or so to let the ingredients blend.
*A ham bone or ham hock cooked with the carrots, celery and onion adds a lot of favor. If used, remove before adding beans, ham, tomato juice and vinegar.