Almost Perfect!

by Leigh
(Kissimmee, Florida)

When I was growing up, my mother made Ham & Bean Soup VERY similar to this. I was raised in the South, so it usually followed a few days after a Sunday dinner with a large ham.

She would boil the ham bone in water until all of the meat came off. She strained the broth, then put it back in the pot with all the bits of ham that were left.

She then added most of the ingredients in your recipe to the pot, instead of sauteeing them separately.

(No parsley in Mom's soup, but it sounds like a nice addition)

Also, no tomatoes. At least, not fresh ones.

She let it all simmer uncovered, occasionally "mushing" some of the beans against the side of the pot to add some body and thickness to the broth.

About 30 minutes before serving, Mom would add THE secret, special and necessary addition.

About 3-4 Tablespoons of Barbecue Sauce! Any commercial type with Hickory Smoke flavoring. Then let it keep simmering another 1/2 hour.

The BBQ Sauce gave the soup a wonderful rich taste and a beautiful color.

For over 20 years, I have made my Mom's H&B soup, and it's always been the most comforting, memorable and delicious bowl of "LOVE" I've ever had.