Ham & Bean Soup Recipe

Ingredients:

• BROTH/HAM:
• Leftover ham with bone
• 1 large white onion, quartered
• SOUP:
• 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, plus more to taste
• 2 cubes beef bouillon, plus more to taste
• 45 ounces mixed cooked beans ? navy, black, and red (about 3 cans)
• Kosher salt, to taste
• Pepper, to taste
• OPTIONAL:
• Cooked rice
• Hot Sauce

Directions:

1. For Broth/Ham:
2. 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).
3. 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.
4. 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.
5. 4. Strain broth into another large bowl or pot, saving pieces of meat and adding to bowl of shredded ham. Discard onions.
6. For Soup:
7. 1. In a large pot, heat olive oil over medium heat. Add carrots, celery, and onion. Cook, stirring occasionally, until translucent and fragrant.
8. 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.
9. 3. Add beans and shredded ham.
10. 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.
11. Cook's Tips:
12. 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.
13. 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.