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Holiday Ham and Bean Soup

Following a holiday of feasting, this recipe is one of Will’s favorite leftover soups
Ingredients

  • 1 lb. Great Northern Beans

  • Water to cover beans while soaking

  • 4 cups chicken stock

  • 4 cups water

  • 1-2 lb. ham bone

  • 2 Tbsp. olive oil

  • 2 Tbsp. butter

  • 4-6 bacon strips

  • 1 yellow onion, diced

  • 5 carrots, peeled and cut into 1/8” slices

  • 2 stalks of celery, cut into 1/8”slices

  • 3 cloves garlic, minced

  • 1 tsp. dried thyme

  • 1 tsp. dry mustard

  • 2 tsp. ground black pepper

  • ½ tsp. smoked paprika

  • ¼ tsp. nutmeg

  • 3 bay leaves

  • 1-2 Tbsp. fresh parsley, chopped

  • salt & black pepper to taste

  • Hot sauce (optional)

  • Hot sauce, optional

Directions
  • Rinse beans. Fill a large pot half full with water and bring to a boil.
  • Remove the water from the heat and add the beans. Place lid on the beans and allow the beans to soak for 2 hours, then drain the water.
  • In a stock pot, heat 2 Tbsp. of olive oil, 2 Tbsp. of butter and bacon slices.
  • Add the carrots, celery and onions, sautéing until onions are transparent.
  • Add the garlic and cook for 30 seconds more.
  • Add the remaining soup ingredients to the pot of vegetables, except the beans.
  • Bring to a boil, then reduce to LOW and simmer for 1 hour. Stir periodically.
  • Drain the beans and stir them to the soup.
  • Again, bring to a boil, and reduce temperature to LOW and simmer for 2 hours or until the meat begins to fall away from the bone.
  • Do not add salt until soup has cooked at least an hour, then taste and add if needed.
  • Remove the ham bone, remove the meat and add the meat back into the soup. Discard the bone.
  • When ready to serve, remove the bacon, bay leaves.
  • Add hot sauce for seasoning if desired.

Categories

HolidaySoupAmericanMeat