Dr. Christy’s Bean and Ham Soup Recipe:
1 ham shank
2 cups chicken stock
2 cups water (or enough to cover beans when cooking in crock pot)
2 cups chicken stock
2 cups water (or enough to cover beans when cooking in crock pot)
1# beans of your choice. My favorites are pinto or great northern.Soak beans overnight with 2t apple cider vinegar and enough water to cover the beans by 1″. Drain the beans and add all other ingredients to a crock pot. Allow to cook on medium heat for 8-10 hours.Break apart the ham shank and pull out the bones. Serve as-is or add a side of grain-free cornbread. Click HERE to view Dr. Jenn’s Grain Free Corn Bread Recipe.
The simplest meal, yet so hearty and delicious. You can even add the ham shank fully frozen. Enjoy, Dr. Christy
