HAM N BEAN RIVEL SOUP

RECIPE AND PHOTO SUBMITTED BY ROSETTA SPERRING

Ham n’ Bean n’ Rivel Soup

I don’t have a recipe for this soup, but I can tell you how I make it.

Whenever you have a baked ham (bone in), you can save the bone and put it in your crock-pot and cover it with water and let it cook for 4-5 hours until it cooks the remaining meat off the bone. Strain the bone and meat from the juice and let cool. …

Once the ham bone is cool, pick any remaining ham off the bone. Also clean any ham that cooked off the bone to remove any fat. Put all the ham back in the broth and add any ham you may have left over, cut in chunks.

Meanwhile make your rivels while the ham and broth are continuing to cook…you want to bring the broth back up to a boil. Add 3 cans of Great Northern Beans (drained and rinsed) to the broth and again bring back to a boil. While the ham n’ beans are coming back to a boil, you can make your rivels.

However many rivels you make depend on how thick or thin you like your soup. I use about 2 eggs and mix them up with a fork and then add about 2 cups of flour. What you’re looking for is an egg and flour mixture that you can roll in your hands without it sticking to your hands, but you don’t want it too dry, if it’s too dry add another egg.

Once your broth has returned back to a boil, start dropping your rivels in. I roll my rivels as I go, dropping them in as I make them. Once you have added all your rivels, put the lid back on and let them cook for another half an hour or so. If your broth looks too thin, you can add the remaining crumbs you have left over after making your rivels; this will thicken up the broth. Salt n’ Pepper to your liking…although I usually only put pepper in mine because the ham tends to have enough salt in it already.

I sometimes use canned great northern beans, and sometimes dried beans that I’ve let soak overnight. I use a small bag of beans (1 pound) and rinse them and put them in water to soak overnight. The next morning I drain off the water and set aside until I have my ham and broth ready. It’s great with dried beans, but just as good with canned beans. The picture posted is what I made from dried beans soaked over night.

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I just did a search on bean n’ rivel soup and here is what I got:

Bean and Rivel Soup

Rivels are like little dumplings. Grammy remembers watching her grandmother making them over the pot of soup when she was a little girl. This is Grandma Mc’s recipe.

2 cups dried beans

a piece of ham

flour

egg

Soak 2 cups dried beans overnight. Cook with ham.

When beans are soft, make rivels: Combine flour and egg. Rub between hands over the pot and let the small pieces drop into the hot bean soup.

Cook until well done and season with salt and pepper.