Think of it as a Puerto Rican ham and bean soup. This has been somewhat a standard at our house for several years. We are the only ones calling it Christmas soup but I’m sticking with the name since that is when we usually make it.
Based on a recipe from a children book call Everybody Serves Soup by Norah Dooley. I should have guessed the origin with two children librarians in the family (wife and a daughter).
It is very good. Very thick and hammy tasting. Update Note (2/5/11) I initially had this as a three and my wife protested. She says I’m not a ham person or at least not as much as she is so it is now an official 4.
Notes: We had a large ham bone with lots of meat on it. It took 12 cups of water to cover the bone reasonable, so I increased all other ingredients proportionally. I ended up with an enormous amount of soup. Half is in the freeze. This is so NOT cooking for two friendly unless you have freezer space or a crowd coming for dinner. The original recipe calls for pigeon beans… not in West Michigan. I see this as your option to make the soup what you want. I used black and navy beans.
July 16, 2016