I am especially grateful for our mellow weather here in the Pacific Northwest with everything happening on the east coast right now. We may get a lot of rain, but around here that’s really just “liquid sunshine”. 🙂
I feel very fortunate not to have to worry much about natural disasters happening here. And really, all the rain just gives me more reasons to make soup. 🙂
I am a huge fan of soups because:
1. They’re delicious (or should be)
2. They’re easy to make (usually)
3. They are economical (at least the ones I make)
4. They make the house smell good while simmer. 🙂
5. I can make them ahead of time and we eat on time!
This one fits in… all those categories, and not to mention is a complete meal, no need for side dishes… well, maybe some baking powder biscuits… or cheddar drop biscuits… or whole wheat flax biscuits if you’re feeling fancy . 🙂
Leftovers rewarm well, but may be thicker so just add more water or chicken broth.
I used some leftover ham in ours, but you could use a ham steak, or even turkey ham if you really wanted. I buy smoked ham hocks at my favorite local butcher, Butcher Boys , and I actually only use half since theirs has so much meat on them still. Sometimes I don’t even add any ham to the soup and just use what is on the hock. They are great about cutting them in half for me, and I keep some wrapped in butcher paper in the freezer at all times!
WHITE BEAN AND HAM SOUP
drizzle olive oil
1 lb ham, diced
1 white onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
4 garlic cloves, minced
4 cups chicken broth
6 cups water
1 smoked ham hock
1 pound dried navy beans, soaked overnight*
1 T minced fresh thyme, or 1 tsp dried
1/2 tsp pepper
3 T red wine vinegar
Heat oil in a pot over medium heat.
Add diced ham and cook for a few minutes, then add onion, carrots, and celery and cook until softened.
Add garlic and cook briefly until fragrant.
Add broth, water, ham hock, and beans.
Bring to a boil, then reduce heat and let simmer for about 1 1/2 hours until beans are tender and soup is slightly thickened.
Shred meat off the ham hock and add back to soup, along with thyme, pepper, and vinegar.
*If you don’t have time to soak overnight you can cover beans with several inches of water and bring to a boil, then cover and let stand for an hour.
Recipe slightly adapted from Cook’s Country
Ingredients
- drizzle olive oil
- 1 lb ham, diced
- 1 white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery ribs, chopped
- 4 garlic cloves, minced
- 4 cups chicken broth
- 6 cups water
- 1 smoked ham hock
- 1 pound dried navy beans, soaked overnight*
- 1 T minced fresh thyme, or 1 tsp dried
- 1/2 tsp pepper
- 3 T red wine vinegar
Instructions
- Heat oil in a pot over medium heat.
- Add diced ham and cook for a few minutes, then add onion, carrots, and celery and cook until softened.
- Add garlic and cook briefly until fragrant.
- Add broth, water, ham hock, and beans.
- Bring to a boil, then reduce heat and let simmer for about 1 1/2 hours until beans are tender and soup is slightly thickened.
- Shred meat off the ham hock and add back to soup, along with thyme, pepper, and vinegar.
- *If you don't have time to soak overnight you can cover beans with several inches of water and bring to a boil, then cover and let stand for an hour.
