Ham and Bean Soup

Its March now and you still have that leftover ham lying on your freezer since end of December, do yourself a favour and make meaningful use of it like me. We got given this big ham last Christmas and it was so big it was served twice in a big Christmas dinner and we still have some meaty bone leftovers. I was meaning to make use of it a couple of weeks back but soup was just not an option during the middle of summer here in New Zealand, now it is getting colder and we are coming in to Autumn Season it’s time to bring it out and make a good soup out of it.


Ham and Bean Soup was my choice of soup, a comforting slow cooked soup made with ham bones with meat of course, dried white beans, celery, onions and carrots, it’s really easy to prepare and very minimal effort required you can cook it in stove top or even better in slow cooker as long as you have the whole day to wait for it. The fall of the bone meat, nearly disintegrating once it touches your mouth is a delight to one’s senses and palate, with my recipe I included everything even the skin as it will serve as a thickening agent in the soup once it dissolves with it due to the long cooking process.

This is just one of the many things you can make with leftover ham bones, how about you do you have a recipe to share?

Ham and Bean Soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 leftover ham bone
  • 2-3 cups leftover ham meat and all trimmings
  • 2 cups dried cannellini beans, soaked in water overnight then drained
  • 1.5 litres chicken stock
  • 1 large onion, chopped
  • 1 large carrots, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic minced
  • 2 pcs bay leaves
  • 1 tsp cumin
  • 1 tsp dried thyme
  • parsley, chopped
  • salt
  • freshly ground black pepper
  • oil
Instructions
  1. In a large soup pot add oil then sauté garlic, onion, celery and carrots until the vegetables sweat.
  2. Add the ham bone, ham, dried cannellini beans, chicken stock and bay leaves, bring it to a boil then let it simmer for 3 hours in very low heat.
  3. Add the cumin and thyme then continue cooking for one more hour, season with salt and freshly ground black pepper then garnish with parsley then serve.

 


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1 Response

  1. A hearty flavorful soup! The Brazilian version is made with bacon.

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