Sopa de feijão irlandês parlamento meg o'malley

Chef Matt: Meg O'Malley.

Notes: I first cooked a bone-in ham by rubbing the surface with ground ginger and cloves; put in a "brown-n-bag" and pour in a small bottle of ginger ale.Seal and place in a 325* oven for 3 hours.To the soup, I add an extra carrot, more salt and pepper, an extra teaspoon of thyme and some of the ham that I have diced.YUM ! ! !