My mother was a wonderful cook. She specialized in Southern cooking. She was raised in the back bayous of Louisiana, where food was scarce for the most part. Her nick name "Crazy Old Baglady" was the family joke, but she loved it. We started calling her that, because years later when she had plenty of money to buy food with, she never wasted food, and she could make something from nothing, that tasted wonderful. This is what inspired me to make this recipe. Waste not, want not mama always said!
1 pound dried white Navy or Great Northern beans, rinsed and picked over for stones.
12 cups water
2-3 cups of leftover ham cut into chunks. You can use a ham hock as well. I just like a lot of meat in my soups.
1 bay leaf
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 potato, peeled and chopped
2 cloves garlic, chopped
3-4 dashes of Louisiana hot sauce
Salt and pepper
1/4 cup chopped fresh parsley
No nutrition information available
To soak beans: In a large bowl, cover beans with water by 2 inches and let soak for 8-10 hours (overnight) and drain.
In a large heavy pot, combine beans with ham hock or the chunk ham, bay leaf and 12 cups of water. Bring to boil and reduce heat and simmer for 1 hour or until beans are just tender. Stir in onion, celery, carrot, potato and garlic. Simmer for another hour or until soup is very thick. Remove ham hock and strip off meat from bone, discarding the rind and fat. Stir meat into soup and season with salt and pepper. Stir in parsley and serve hot.