Black Friday Bean Soup…a few days before Black Friday :
Ron’s Recipe from Camp Chef Oregon!
Using the Thanksgiving ham bone and assorted leftover pieces.
Take 1lb of uncooked beans soak in water overnight (you pick Black,
Navy, 3 Bean or a mix of all three)
Rinse and put in large crock pot/bean pot.
Add one can of Chicken broth and Ham scraps and bone.
Fill to 1″ from the top of the crock pot with water.
Cook on high until it starts boiling and getting hot (About 2 hours)
Throw in Celery 2 cups chopped small
Onion chopped 2 cup diced
Parsley 2 tbs
Basil 1 tbs
Ginger 1tsp
Ground Minced- garlic 2 cloves
Ground pepper, Ground Salt, 1 tbs or shake/Grind in a bunch every time you stir. (To taste)
Simmer it for about 3 Hours or until the beans are soft. Peel the meat off the bone and toss it, cull out any fatty ham pieces.
Shake a little Tabasco in each bowl for the people who can handle it!
Take whatever is left and freeze it for the next super cold snow day, microwave up a bowl or two.