Ham and Bean Soup
User Reviews
5
Ham and Bean Soup
Description
This recipe uses a smoked ham shank simmered with water, chicken stock, thyme, and bay leaves to create a flavorful broth over two hours. Meanwhile, diced celery, onion, carrot, and garlic are softened in olive oil to add aromatic depth. After combining the vegetables and soaked or canned beans with the broth, the soup simmers until beans are tender. The ham bone is removed, and meat stripped from it returns to the soup for texture and richness.
The resulting soup is hearty with a smoky background balanced by the mild sweetness of the vegetables and the creamy texture of beans. Fresh parsley adds a touch of herbal freshness before serving. The broth can be adjusted for thickness by adding stock or water or mashing some beans.
It's suitable for a robust, comforting meal, especially when cooler weather calls for warming dishes.
Soaked dried beans or canned beans can be used based on convenience. Greens like escarole or kale can be added for variety. Leftovers store for up to three days and reheat well.
Ingredients
- 2 pound (908g) ham shank see notes below, smoked
- 3 cups (720ml) water
- 4 cups (1L) chicken stock plus more for thinning, low sodium
- 4 prigs thyme
- 2 large bay leaf
- 3 tablespoons (45ml) extra virgin olive oil
- 1 medium onion diced
- 3 ribs celery diced
- 1 large carrot diced
- 6 cloves garlic minced
- 1 pound (454g) great northern beans soaked overnight and softened, or 4 16-ounce cans, dried, or cannellini beans
- salt to taste
- black pepper to taste
- 1/4 cup Italian flat-leaf parsley minced
Instructions
- Add the ham shanks, water, chicken stock, thyme, and bay leaves to a large pot and bring to boil. Once boiling, turn the heat down to a simmer for 2 hours with the lid slightly cracked, skimming the scum from the top of the broth every 30 minutes.
- Meanwhile, heat a large pan to medium heat with the olive oil. Add in the celery, onion, and carrots along with a spinkle of salt and cook until moderately soft (about 5 minutes). Add the garlic and cook for another 2 minutes.
- Add all of the vegetables and beans to the pot and simmer for 45 minutes or until the beans are tender with the lid cracked. Taste test and season with salt and pepper to taste.
- If the soup is too thick, add more water or stock. If the soup is too thin for your liking simply smash some of the beans against the side of the pot with a wooden spoon.
- Remove the ham bone from the pot and remove all of the meat and return it back to the soup. Mix in the parsley and serve. Enjoy!
Notes
- Soak dried beans overnight to soften before using, or drain and rinse canned beans to use directly.
- Optional: Add smoked ham hocks or chopped ham steak during the last 30-45 minutes of cooking for extra meatiness.
- Incorporate greens like escarole, spinach, or kale near the end of cooking to brighten the soup.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 40.5g | 14% |
| Protein | 27.6g | 55% |
| Fat | 10g | 15% |
| Saturated Fat | 2.4g | 12% |
| Cholesterol | 27mg | 9% |
| Sodium | 665mg | 28% |
| Fiber | 13g | 52% |
| Sugar | 2.6g | 5% |
| Calcium | 124mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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