AngelaF posted 04-15-98
Ham and Bean Soup
8 servings
1 cup dry Great Northern beans
2 stalks celery
2 carrots
1/2 onion
1 1/2 lb. ham steak
1 packet Goya ham seasoning or Knorr ham bouillon
3 tablespoons butter
2 tablespoons flour
5 cups water
Goya Adobo con comino (with cumin), to taste
hot pepper sauce, to taste
Go through the dried beans to discard any debris. Rinse them in a collander.
Put beans in a large pot, cover with water and let them soak for at least 8 hours; overnight is preferable.
When the beans have soaked for long enough, chop the celery, carrots and onions into 1/4-inch pieces.
Drain and rinse the beans again. Return them to a large soup pot and add the cut-up veggies, 5 cups water, ham, ham seasoning, and adobo to taste.
Bring to a simmer and cook over low heat until beans are tender (about 2 hours).
Remove ham. When it's cool, remove the meat from the bones and cut it into good-sized chunks (about 1/2 inch).
Pour half of the soup, about 3 cups (without the meat) into a blender, adding the butter and the flour and puree.
Pour the puree back in the pot with the remaining soup. Return the chopped ham back to the soup and cook on low for about 15 minutes to allow soup to thicken slightly.
Add hot pepper sauce just before serving.