BOOM BOOM  
Soup
(eat enough and you go BOOM!!)
If you made the Shank Ham Dinner, this is a very easy recipe, as well as inexpensive, taking
the leftovers (Bone, Skin, fat and diced Ham Meat) and making a hearty Ham & Bean Soup. You
can also use 3 or more canned (great northern, navy or cannellini) beans instead of dried.
INGREDIENTS

Left over Shank Ham (Meat, bone,
skin/fat)
16 oz. pkg Great Northern Beans
3 Medium Onions, diced
12 oz Ketchup
Cheesecloth















NOTE: You can make this soup without
the bone and skin/fat, and use only
diced Ham, however, the bone and
skin/fat add to the flavor of it.
There are various ways to prep the
Northern Beans, I choose the quick
way, which works out just as well.
For 16 oz. pkg Great Northern Beans,
bring to boil in 8 Cups water.















After it boils for a few minutes, remove
from heat, and let set for about an
hour.















(In the meantime you can be prepping
the Ham).
After an hour, drain and rinse.














When you're almost ready to dish out
soup, you can make Corn Muffin Cake
(from a mix). Most call for 1 Egg and
some Milk.
HAM PREP

Take slices of Ham, remove fat and
set aside.
Peel Onions. Dice good lean Ham
Meat.















Continue to get good lean meat off
the bone.














Put skin and fat on a cheesecloth














Tie up in the cheesecloth















Put Great Northern Beans, Diced up
Ham and 3 Onions into a large pot.
Cover with 6-10 Cups of Water.















And the secret ingredient is: KETCHUP















Put the Ham Bone, Cheesecloth mix,
and about 12 oz Ketchup into pot.














Bring to boil, stirring occasionally,
simmer for 1 - 2 hours.
FINISHING UP

Beans are done when very soft.
Discard Cheesecloth mix & bone.














Start your Corn Bread Cake.

Dish out soup














Serve with Corn Bread slice topped
with Butter.














(You can freeze this soup in small
containers)
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