Posted the pic to this recipe in the "What's for dinner Thursday 2-4" thread and had a request for the recipe. Luckily someone else on a different board had asked the same thing about a year ago. I never had a recipe, just notes from my Mom since this is her recipe. I looked through the bean soup recipes here and I didn't see one just like hers, so I though I would pass along. Be sure to not use a "maple" or "brown sugar" ham...the more old-fashioned and smokey the better. Enjoy! (You know you will...)
MOM'S HAM AND BEAN SOUP
1 bag Navy beans (16 oz)
ham bone with meat
pepper to taste
carrots, potatoes (quantity up to you)
fried bacon, cut in 1/4 inch pieces - save drippings
flour for roux
Soak beans overnight. Drain and set aside. Bring 6-8 cups water to boil with bone; skim soup, then add beans, onion and pepper. Meanwhile, fry bacon, remove from drippings and set bacon aside. Leave drippings in pan, turn heat to very low, add equal amount flour, and prepare roux, stirring frequently. The ultimate roux is toasty brown and almost powdery. Prepare at least until very thick and golden. Set aside.
While roux is cooking you can peel and cut potatoes and carrots. I like mine diced small, but you can make them a bit larger if you prefer. About an hour before soup is done remove ham from soup, add carrots and potatoes. When ham cools cut meat away from the bone and fat, add meat back to pot. When potatoes and carrots are tender bring soup temperature up, add roux and simmer until soup is thick.