GRANDMA'S HAM AND BEAN SOUP RECIPES

Steps:

• Combine the beans (which were soaked in water overnight and drained), ham, ham bone, brown sugar, onion, garlic salt, and black pepper in a soup kettle.
• Pour enough water into the kettle to cover the mixture by about 2 inches.
• Simmer 2-3 hours, stirring occasionally, or until beans are done and mixture has blended flavors well.

Steps:

• Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain.
• Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender.
• Remove ham shanks with tongs. Cool slightly. Cut meat from bone; discard bone, fat and skin.
• Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender.
• Heat oven to 400°F.
• Brush both sides of baguette slices with melted butter. Place bread slices onto ungreased baking sheet. Bake 3-5 minutes or until bottoms begin to turn golden brown. Turn slices over; sprinkle with chopped parsley, if desired.
• Serve toasted bread slices with soup.