White Bean Soup with Leftover Ham; Recipe


White Bean Soup

White Bean Soup

This is one of the recipes I adapted from my mother’s bean soup recipe. Bean soup is a great way to use up your leftovers from a baked ham. My step dad loves this recipe and so do I!

Ingredients

2-3 Cups chopped ham001

5-6 Cups ham stock

2 1 pound packages Great Northern Beans

1 Cup chopped celery

1 Cup chopped onion

1 Cup chopped carrots

1 Bay leaf

Ground pepper to taste

Soak beans overnight according to directions.

In a Dutch Oven or stock pot heat ham stock to a light boil. Add 3/4 or all of the beans along with all other ingredients. Add more hot water to cover by 1/2 an inch if necessary. Bring back to a simmer over medium heat covered for 1 1/2 hours. Remove bay leaf and check for seasoning and bean texture. Add salt and pepper if necessary. Cook soup uncovered until thickened. Serve with homemade corn bread.

Ham Stock

Ingredients

2-3 Pounds leftover ham bones

1 Carrot

1 Onion quartered

2 Celery Ribs quartered

6-8 cloves garlic smashed whole.

1/2 tsp black peppercorns

2 bay leaves

Water to cover

In a dutch oven or large stock pot combine all ingredients and bring to a simmer. Simmer covered for 3 hours. Add more water to cover as needed throughout cooking time. Uncover and adjust heat to maintain a light simmer for another 3 hours. Remove ham bones and strain liquid through a colander into stock pot or large bowl. Discard all vegetables from the stock including the peppercorns. Remove any meat and add back to the stock.

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