print Smoked Ham and White Bean Soup

Nothing beats a simmering ham stock on the stove on a weekend afternoon. Put some dried beans to soak before going to bed and make this soup at your own pace the next day. The comfort comes as much from the making as the eating of this classic soup.

Makes 13 servings.


1 leftover bone from a Springer’s smoked picnic ham with meat left on
1 lb dried cannelli beans 500 g
3 quarts water 3 L
5 fresh thyme sprigs or 1/2 tbsp dried thyme 8 mL
1 bay leaf
1 cup diced carrots 250 mL
1 cup diced celery 250 mL
2 cups diced onion 500 mL
1 tsp salt (or to taste) 5 mL
1 tsp pepper (or to taste) 5 mL


Soak beans in cold water for 8 hours, or overnight.

Combine ham bone and water in large pot with thyme and bay leaf and bring to a boil. Reduce heat to medium and simmer until meat is coming off the bone, about 1 hour.

Remove bone from broth and remove meat from bone. Dice meat and set aside.

Add beans to broth and cook at a low boil, stirring occasionally to keep from sticking to bottom of pot, until beans are starting to get tender but not soft. About 1 hour.

Add carrots, celery and onion and simmer on medium for another hour. Taste and add salt and pepper to taste.

Source: Springer’s Meats (