Place beans in a Dutch oven or soup kettle; add water to cover by 2 in.Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid. In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, worcestershire sauce, salt, thyme, pepper and bay leaves.
Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender.
Remove the ham bone; when cool enough to handle, remove ham from bone and cut into cubes. Return to soup. Discard bone and bay leaves. Garnish soup with parsley.
Originally Submitted
10/5/2008
0 Out of 5 from
0 reviews
You can add this Ham and Bean Soup recipe to your own private DesktopCookbook.