Pink Bean Soup is one of my favorites from my childhood. It is also quite frugal; the recipe calls for dried beans and is flavored with a leftover ham hock. If you have not used a leftover ham hock to make split pea or bean soup, you will be amazed at how much meat is actually left on the bone.
This recipe calls for soaking beans overnight, but if you are forgetful like I am, make use of this kitchen tip: Put beans in a large pot, then cover them with water. Put the pot on high heat and bring to a boil. Removed beans from heat and cover the pot with a lid. Let sit for one hour, rinse beans and proceed with the recipe.
- 1 pound dried pink beans (though you can use your favorite bean) ( .99)
- 1 ham hock (basically free as it is a leftover bone)
- ½ onion diced ( .25)
- 2 garlic cloves minced ( .20)
- 2 celery stocks, chopped ( .20)
- ¾ cup carrots, diced ( .50)
- dash of pepper
- 8 cups of water
- Soak Beans overnight.
- Place all ingredients in a crock pot. Add the water. Cook on high for 6 hours.
- Remove bone from the soup. Remove any meat that remains on the bone and add the meat back to the soup.