Ham And Green Bean Soup Recipe

ingredients

1 meaty ham bone
8 cups water
1 jar (14 ounce size) marinated mushrooms, drained and rinsed
OR
1 pound fresh button mushrooms
4 cups leftover or fresh cut-up green beans
1 large chopped onion
2 peeled and sliced carrots
2 sliced celery ribs
1/4 cup chopped parsley
2 tablespoons fresh dill, chopped
1 cup uncooked egg noodles
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 cup sour cream or half-and-half (optional)

directions

In a large saucepan, combine ham and water. Bring to a boil, reduce heat and simmer covered for 1 1/2 hours, skimming off any foam that rises to the surface.

Remove bone from pan and cut meat into bite-size pieces when cool enough to handle and reserve.

Add marinated mushrooms or fresh mushrooms that have been cleaned and quartered, if large, or left whole, if small. If using fresh green beans, add them now. Otherwise add leftover cooked green beans at the end.

Add onion, carrots, celery, parsley, dill, noodles, salt and pepper to pan and bring to a boil. Reduce heat and simmer, covered, 20 minutes or until everything is tender.

Return ham to the pan and leftover green beans, if using instead of fresh beans, and heat through. Adjust seasonings.

If the soup seems excessively fatty, chill overnight and degrease the next day. At this point, if a tangier soup is desired, stir in the sour cream and heat. If a creamy soup is desired, stir in the half and half and heat. Otherwise, heat and serve as is.

nutrition data

Nutritional data has not been calculated yet.