Ham and Bean Soup

Photo by susan d.

PREP TIME

15

minutes

TOTAL TIME

17

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

17

minutes

SERVINGS

--

servings

Ingredients

  • STOCK

  • 1

    meaty ham bone from a leftover ham

  • 16

    cups water

  • 5

    sprigs parsley

  • 1

    medium onion, quartered

  • 2

    carrots, peeled, cut into chunks

  • 2

    ribs celery, with leaves, cut into chunks

  • SOUP

  • 1

    tablespoon canola oil

  • 1

    large onion, peeled, chopped

  • 2

    large carrots, peeled, sliced into 1⁄4-inch-thick pieces

  • 3

    ribs celery, sliced

  • Stock from above

  • 11

    ⁄2 to 2 cups leftover diced ham plus ham picked from bone

  • 1

    jar (32 ounces) Great Northern beans

  • Salt and pepper to taste

  • 1

    ⁄2 cup chopped parsley, optional

Directions

To make the stock: In a large stock pot place ham bone, water, parsley, onion, carrots and celery. Place over medium heat until it just begins to bubble. Cover slightly, reduce heat to simmer and simmer for 11⁄2 to 2 hours. Add more water if needed. Remove the bone and set it aside. Strain the stock back into the pot. Or strain into a bowl, cool and refrigerate overnight. Pick off any meat from the bone, discard fat and chop the meat. To make the soup: In a large soup pot, heat the oil over medium heat. Add the onion, carrots and celery. Sauté about 5 minutes or until the onions are softened. Add the stock, chopped ham and beans; heat over medium heat. Simmer about 45 minutes or until carrots are softened. Just before serving, season with salt and pepper and stir in the parsley

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