Upcoming Events

  • Maple Syruping for Beginners at K7 Farm

    January 27, 2pm

    **Due to high interest in this class, I will be scheduling at least one more before the season begins. check the event page (https://www.facebook.com/events/168429680420842/) and our Facebook page(https://www.facebook.com/K7farm/) for updates!

    Maple syrup season is a short but furious season here in Michigan. I will teach you how to get started with tapping […]

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  • Bread Baking Basics at K7 Farm

    Feb. 10, 10am

    Learn the basics of working with yeast so you can successfully bake bread and bread rolls, and other variations, from scratch.

    Be ready to get your hands dirty – you will be baking your very own bread to take home while you are here! We will cover the process from start to […]

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  • Soapmaking 101 at K7 Farm

    February 17, 10am

    Learn how to make real goats milk soap, gritty soap as well as other bar soap from scratch! I have been making soap for my family for over 10 years now and the soap we have given as gifts has always been a hit. I enjoy teaching this skill! I will teach […]

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  • Chicks 101 at K7 Farm

    It’s that time again! This class was very popular last year!

    Chicks 101 Everything you need to know to successfully raise chicks.

    Spring is on its way! This is the most popular time of year to begin raising chicks. If you are planning on raising chicks for the first time this year, this class is […]

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Ham Bone & Bean Soup

One of our favorite ways to get the most from our hams is to make a ham bone and bean soup once we have baked the ham.  I include all the bits of meat left on the bone and include some leftover ham as well.   If I can’t get to making soup right away, we freeze the ham bone until we can use it – it freezes just fine.


  • Ham Bone and leftover ham
  • Water to cover the bone (about 8 cups in a suitable sized pot – too much water in too big of a pot will yield a diluted flavor but this depends on the size of your bone, also)
  • Carrots to taste
  • Great White Northern beans, soaked or canned.  If you intend to slow cook the soup for hours, you can use soaked and rinsed beans that have not yet been cooked.  If you want a quicker meal, use canned beans that have already been cooked.  I prefer 1-2 quarts of home canned beans because I like a hearty soup.
  • 1 c chopped onion
  • salt and pepper to taste, if necessary
  • Ketchup (a couple tablespoons, added at the end)

Method – Slow Cooking Method (using soaked but uncooked beans):

  1. Place the ham bone and all ingredients into the soup pot or crockpot EXCEPT the ketchup.
  2. Place a cover on the pot, bring to a brief boil, then simmer until beans are cooked, at least 4 hours.
  3. If using a crockpot, cover and cook on low 4-6 hours or until beans are done.
  4. Add ketchup at the end.  Season with salt and pepper if necessary.

Method – Quick Cooking (using cooked beans):

  1. Place ham bone, ham, water and beans in a pot.  Begin heating the pot to a brief boil.  Once boiling, reduce heat, cover and simmer.
  2. Sautee onion and carrots in a skillet with olive oil until beginning to soften.  Add to the pot of soup.  Cooking the vegetables will reduce how long the soup has to cook.
  3. Replace cover after adding carrots and onions, and cook until vegetables are fully soft, soup is heated through and the soup has the right taste for you – this may be an hour or less.
  4. Add ketchup at the end.  Season with salt and pepper at the end, if necessary.
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