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 Springers smoked picnic ham with meat left on |
| 1 lb 500 g |
dried cannelli beans |
| 3 quarts 3 L |
water |
| 5 8 mL |
fresh thyme sprigs or 1/2 tbsp dried thyme |
| 1 |
bay leaf |
| 1 cup 250 mL |
diced carrots |
| 1 cup 250 mL |
diced celery |
| 2 cups 500 mL |
diced onion |
| 1 tsp 5 mL |
salt (or to taste) |
| 1 tsp 5 mL |
pepper (or to taste) |
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 (springersmeats.com)
English