Episode 3: Ham Soup and Chopping an Onion

Man, I was tired when I made this. Absolutely exhausted. Parties take a lot out of me.

Everything in this soup is off-the-cuff and approximate. You can use more ham, less ham, more beans, less beans, different beans, different liquid, etc. Include whatever makes sense to you. It'll be cooking together for so long that the flavors will meld anyway. This is not a recipe for delicate flavors.

As mentioned in the video, you don't need a ham bone. Just use enough sliced ham to fill about half the pot.

You can use pretty much any liquid in this. I just used apple cider because I had a lot left over.

You can also add all sorts of herbs. If making this the night before, I recommend adding herbs first thing in the morning. If you add them immediately, the herbs' flavors will just infuse the dish and lose their distinctness. If you add them much later, they won't have much punch.

I'm guessing on the exact cooking time here (eight to twelve hours). At eight hours, everything was nice and tender, but after twelve hours it was melt-in-your-mouth delicious.

One ham bone, with plenty of ham on it Half package Great Northern beans (8 ounces, about 1.5 cups) One onion, any kind Apple cider and water Salt Pepper
Crock pot with a "low" setting Large knife

Chop the onion into slices.

Empty everything into the crock pot. Put enough liquid in to almost fill the pot, leaving about an inch of space at the top of the pot. Put the pot on low and leave for eight to twelve hours. Add herbs if desired.

Separate ham from ham bone and remove bone. Serve and enjoy.

This soup can be refrigerated for up to a week.

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