Grandmas Hambone Soup! Here in Northern Arizona soup and stew season is on us full force with temps dipping below 20 daily. Figured it’s time to defrost the Christmas hambone and make some soup. This recipe for what my family calls “Navy Bean Soup” is simple, easy with a few basic ingredients. Easy to tweak and modify to your taste. Grease your pot over medium heat cook a diced sweet onion till it’s almost translucent. Add 1 cup shaved celery 2 cups shredded carrots 1 lb bag of navy beans (soak in cold water overnight) 1 tablespoon salt 1 tablespoon black pepper 2 tablespoons minced garlic 1 tablespoon crushed red pepper (more or less to taste) A few shakes of Worcestershire sauce Diced up meat from hambone At least 4 cups stock from cooking hambone (crockpot 12 hour) Stir it all together Set my Weber Searwood on “Smoke Boost” at 180 and let it soak up smoke for about 90 min. After about 90min time to start cooking it so turn the heat up to 400 and let it cook for 3-4 hours stirring every 30min or so. Test the beans, when they are open and soft then it’s done. Add a can of evaporated milk 30 min before ending the cook and that will give it a nice think creamy texture. Serve and enjoy! You can use oven or crockpot for this recipe if smoker isn’t available 👍
#soup #ham #family #smoked #outdoorcooking #jesus @Bacon Up Bacon Grease @Weber Grills