Ham and Bean Soup With Dumplings: Grandma's Fart Soup Recipe
Grandma's Fart Soup
I remember when I was much younger, in my 20's and living on my own, receiving a phone call from my grandma.
"Sharon dear, would you like to pick up some soup that I made?"
(Well heck yes, I thought.) "Sure Gram, I love your soup! Is it the fart soup?" I asked.
I wasn't sure grandma understood my question. But her response was, "It's the lima bean soup with the ham bone."
For as long as I can remember, my family always referred to grandma's ham and bean soup as "fart soup." But I don't think grandma ever really caught on to that term. And I do apologize if that term offends anyone, but there is no way I could reproduce gram's recipe here without a mention.
Grandma was a great cook and so was my mom, her only daughter. Grandma did not use recipes. She did the "pinch of this and pinch of that" type cooking and baking.
My sister Patti is also an awesome cook. She has made Fart Soup many times over the years, and it tastes just like gram's. So I turned to her for advice when I decided to try making it myself. We've figured out the measurements for the recipe and hope you enjoy it as much as we do!
Using a Ham Bone in the Soup
Any time you make a ham with bone in, instead of just tossing the ham bone, make your pennies go farther by whipping up this hearty soup. Now, you do not have to have a ham bone for this soup, BUT it definitely gives it more flavor. If you do not use a ham bone for added flavor, you may wish to add a ham base flavoring instead.
Either way, be sure to use at least 4 cups of diced ham.
Let's get started with the ingredients for this awesome soup!
Ham and Bean Soup Ingredients
- 12-14 cups water
- 1 pound (16 ounces) baby lima beans, soaked overnight
- 1 ham bone
- 4 cups or more diced ham
- 1 cup diced celery
- 2 cups diced carrots
- 1 teaspoon crushed basil leaves
- 2 teaspoons parsley flakes
- 1 cup ketchup
- 1 cup diced onion (for roux)
- 2 cloves minced garlic (for roux)
- 1 stick butter (for roux)
- 5 tablespoons flour (for roux)
- 1 teaspoon salt (I use Kosher)
- 1/2 teaspoon pepper
- Night before you will be making the soup: Place lima beans in a bowl and cover with water. The beans will simply soak overnight. They will expand just a little so use a bowl that is about three times larger than the amount of beans.
- Next day: Rinse lima beans and drain in a strainer.
- In a large soup pot, begin to heat 12-14 cups of water.
- Add beans, ham bone, diced ham, celery and carrots. Bring to a boil, then turn down to low heat.
- Leave soup pot on low heat to simmer for 4-5 hours stirring occasionally.
- Now you are ready to make your roux in a separate frying pan. Melt one stick of butter in pan.
- Add onions and garlic. On medium high heat, stir until they start to become translucent.
- Slowly mix in one tablespoon of flour at a time - up to about 5 tablespoons. You want your roux mixture to become thick.
- Add roux directly to the soup pot and stir.
- If desired, remove ham bone at this time.
- Add the rest of your ingredients: ketchup, basil, parsley, salt and pepper. Taste the soup and adjust seasonings if desired.
- You are almost there! Leave the soup pot on a very low heat and continuing stirring occasionally while you make the dumplings (see recipe below).
- 6 cups flour
- 3 eggs
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 1/2 cups water
- Mix all ingredients: water, flour, eggs, salt and pepper, until well blended. The dough will be thick and sticky. Add a little more flour or water depending on the consistency.
- Bring a pot of water to a boil.
- Drop dumpling dough by teaspoonful into the boiling water. You do not have to make all the dumplings at once. Do about 1/3 of the mixture at a time.
- Dumplings are done when they continuously float on the top of the water.
- Remove with a slated spoon draining the excess water. Place directly into your soup.
How would you rate this hearty soup recipe?
Thank You For Stopping By
Well, I must say that this soup came out extremely delicious. It definitely is a "meal in a pot." Give it a try. I promise you won't be disappointed!
This is Sharyn's Slant
Questions & Answers
Instead of simmering on the stove top, can I put the soup in a crockpot?
Yes, absolutely. You will not hurt anything by cooking for a long time as long as it does not burn.Helpful 2