Ham & Bean Soup Recipe
Ham & Bean Soup
Serves 6 to 8
Perfect for that leftover ham bone you were about to toss, this soup is full of flavor and packed with beans, vegetables, and potatoes for a hearty winter meal.
- Leftover ham with bone
- 1 large white onion, quartered
- 2 tablespoons extra virgin olive oil
- 5 large carrots, sliced
- 7 celery stalks, diced
- 1 large white onion, diced
- 1 (14 ounce) can stewed tomatoes
- 1 russet potato, peeled and diced
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon Worcestershire sauce, more to taste
- 2 beef bouillon cubes, more to taste
- 45 ounces mixed beans (navy, black, and red), cooked
- Kosher salt, to taste
- Pepper, to taste
- Cooked rice
- Hot Sauce
- For Broth/Ham:
- 1. Place ham bone (or ham hock) and onion in large pot. Cover with enough water to ensure ham is fully submerged (about 10 to 12 cups).
- 2. Bring pot to a boil; then, reduce heat to a low simmer. Cook uncovered 2 to 3 hours or until ham is tender and falling off bone. Check water level while boiling, adding more water as needed to keep ham submerged.
- 3. Once complete, remove large chunks of ham and bone from broth. When cool enough to handle, separate ham meat from bone and shred into separate bowl. Discard bones.
- 4. Strain broth into another large bowl or pot, saving pieces of meat and adding to bowl of shredded ham. Discard onions.
- For Soup:
- 1. In a large pot, heat olive oil over medium heat. Add carrots, celery, and onion. Cook, stirring occasionally, until translucent and fragrant.
- 2. Add ham broth, tomatoes, potatoes, bay leaves, oregano, basil, Worcestershire sauce, and bouillon cubes. Simmer uncovered 30 minutes or until potatoes are fork-tender.
- 3. Add beans and shredded ham.
- 4. Season with salt and pepper, to taste. Note that the broth may be salty enough from ham and bouillon. Serve as is or over rice with a couple dashes of your favorite hot sauce.
- COOK’S TIPS:
- If not using a leftover ham bone, you can substitute smoked ham hocks, ham shanks, or a small, bone-in carver ham. Using more than a few cups of shredded ham meat may result in a soup that is a bit too salty.
- Rendered fat will float to the top of the broth when chilled. For a lean, but flavorful soup, prepare broth ahead of time; then, use a skimmer to remove fat prior to cooking soup.
Nutrition:Amount Per Serving (based on 8 servings)
Total Fat: 11 g
Saturated Fat: 2.5 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 770 mg
Carbohydrates: 112 g
Fiber: 33 g
Total Sugar: 10 g
Added Sugars: 1 g
Protein: 44 g
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