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Ham and Bean Soup


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  • 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


Preparation time 15mins
Cooking time 17mins


Step 1

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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