Ham and Bean Soup
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An exceptional recipe for Ham and Bean soup. Perfect for using leftover ham.
Ingredients
- Ingredients
- Leftover Ham (Diced): 4 Cup
- Ham Bone:
- Dry Great Northern Beans Or Navy Beans: 2 Cup
- Garlic (Minced): 3 Clove
- Celery (Chopped): 2 Cup
- Carrots (Chopped): 2 Cup
- Onion (Chopped): 1 Large
- Fresh Thyme (Dried, or 2 teaspoons): 4 Sprig
- Dry Thyme (Dried, or 1 tablespoon): 2 TSP
- Fresh Parsley: 1/4 Cup
- Dry Parsley: 1 TBSP
- Fresh Ground Pepper: 1/2 TSP
- Chicken Stock Or Chicken Broth (Optional): 8 1/2 Cup
- Olive Oil: 1 TBSP
- Salt:
Instructions
- Instructions
- Prepare the dried beans by soaking them in cold water for 8-10 hours or overnight. Drain and rinse, discarding any broken or discoloured beans.
- In large Dutch oven, heat oil and sauté celery, carrots, onions and garlic until tender.
- Stir in the chicken stock, ham bone and ham.
- Add the beans, parsley, thyme and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until beans are tender.
- Chop up large pieces of ham before serving
- Once the soup has almost finished cooking, remove about 1 cup of the soup. Puree using an immersion blender and stir back into the soup.