So, I have blogged about it before, but that was more just the method. This time I actually measured stuff. Usually I just eyeball a bag of fresh green beans if they look good. Still don’t have a good name for it. Ham, Green Beans, & Potatoes? Ham , Beans, n’ Taters? Grandma’s Special? Daddy’s Favorite? Is it a soup or a stew? It’s delicious is what it is. I generally make enough to have a stunningly large amount of leftovers. I always try to get the ham bone, this time my son & I each got one. He’s a copycat.
- 3 quarts water
- 2 Bone-In Ham Steaks, cubed. (makes about 16 cups / 4 quarts)
- 1 5 lb. bag of potatoes, cubed. (makes about 16 cups / 4 quarts)
- 2 “steam in bag” bags of green beans, snapped in ½ or ⅓ (makes about 8 cups / 2 quarts)
- 1 bottle of Straub Amber Lager or Yuengling Traditional Lager
- ⅓ cup Ham Bullion (I have been using Orrington Farms Ham Flavored Broth Base & Seasoning)
- 1 beef bullion cube
- 1 chicken bullion cube
- 1 tsp. minced garlic
- Onion powder to taste
- Black pepper to taste
- Paprika to taste
- Seasoned Salt or Salt Free Table Blend to taste.
The “to taste” is just a few shakes usually. This recipe doesn’t really need any extra salt, so if I have a salt-free blend like Mrs. Dash or the Aldi equivalent, I use that. The bullion is according to directions, I think I measured it out right. I added too much water this time, but I think this measurement is still right. The beef & chicken bullion cubes and even the beer are completely unnecessary, but I feel like it adds a little to the broth. I use a big stock pot with a lid, and an 8-cup measuring cup for the big stuff.
- Put your liquids & spices in the pot, put it on to boil, but don’t quite dime the knob.
- Cube your ham, dump it in the pot.
- Cube your potatoes (don’t peel them!), dump ’em in the pot.
- Snap ends off your beans if you have any sus ones, snap them in to bite-size pieces if you want. Or chop them. Or don’t. Dump ’em in the pot.
- Boil for 20 minutes.
- Simmer for 20 minutes or even longer if you want. Let it cook down & get tasty.
- Don’t taste it too early while it is hot and burn your tongue every time, because I definitely do not do that.
- Serving suggestion – Serve it up with homemade bread (or store bought fresh baked) and butter.
Obviously, wash the beans & potatoes first. I think I broke down what you need & more details on the method the first time I wrote about this soup (stew?). I use fresh produce beans most often, but the bags are quick & easy to measure. This is also good with leftover ham from a holiday meal.
I like soups, I make them a lot. Well, I make them sometimes, when I have time. If you like this one, check these out: