Ham and Bean Soup
By: Curator Mikey
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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.
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