Ham and Bean Soup
×Category: Main Course Ingredients | Type: Soups | Servings: 8 | By: The Mikey
Protein 25g • Carbs 30g • Fat 12g • 350 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
An exceptional recipe for Ham and Bean soup. Perfect for using leftover ham.
Ingredients
- Leftover Ham (Cubed, Diced): 4 Cup
- Ham Bone: 1
- Dry Great Northern Beans Or Navy Beans: 2 Cup
- Celery (Chopped, chopped): 2 Cup
- Carrots (Chopped, chopped): 2 Cup
- Onion (Chopped, Finely): 1 Large
- Garlic (Minced, Finely): 3 Clove
- Fresh Thyme (Dried, or 2 teaspoons): 4 Sprig
- Fresh Parsley (Dried, or 1 tablespoon): 1/4 Cup
- Fresh Ground Pepper: 1/2 TSP
- Chicken Stock Or Chicken Broth: 8 Cup
- Olive Oil For Sautéing Vegetables: 1 TBSP
- Salt (Optional)
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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