When Life Gives You… Make Delicious Soup!
It’s April 15, 2020, and we’ve been over a month now in our Stay-at-Home – Covid-19 Situation. I am grateful that we are all well and we have food to eat.
I’ve been trying to keep our grocery shopping trips to a minimum, so it’s been a bit of a game, especially at dinner time, figuring out what we can make.
Easter this year was a little different too – our usual party of 30 with a giant bone-in ham was pared down to a party of 4. We did video chat with our cousins while eating, this is apparently called at “Virtual Dinner Party.” For our dinner, we had the smallest ham I could find, it was boneless and pre-sliced.
We’re not huge ham eaters, but we do enjoy a few traditional slices as part of our Easter celebration. After the celebration, I like to make ham and bean soup – here’s how I made it this year, with our leftover boneless ham slices. I’ll try to give lots of notes and options in case you need to make some substitutions too.
I love to top my soup with a spoonful of this tasty pesto!
Perfect Picture for Pinterest: ⬇️
Classic Ham and Bean Soup
- 2 tablespoons oil
- 1 cup finely chopped onion
- 1 cup finely chopped carrot
- 1 cup finely chopped celery
- 1 large bay leaf
- 3 cloves garlic, roughly chopped
- ham bone or left-over ham see note
- 1 1/2 cups dried great northern beans see note
- 1/4 teaspoon black pepper
- 1 sprig fresh rosemary see note
- 3 sprigs fresh thyme see note
- 8 cups water
- 1 2-inch piece Parmesan cheese rind optional
- 1 cup finely diced ham reserve until end of recipe
- salt to taste
- Heat large pot (6 quart) over medium heat. Add oil, onion, carrot, celery, bay leaf and garlic. Saute for about 7 minutes or until softened.
- Add ham (bone or leftover slices), beans, black pepper, rosemary and thyme sprigs (tie together with kitchen string, if you have it.) Pour water over top. Add 2-inch piece of Parmesan cheese rind (optional.)
- Bring to boil, reduce heat and simmer covered for 3-4 hours or until the beans are tender.
- Remove ham/ham bone, rosemary, thyme stems and Parmesan rind. Use an immersion blender or regular blender to puree part of the soup. (If you don't have one, you can remove some beans to a bowl and mash them, then put them back in the soup.) Stir in the reserved diced ham and allow the soup to simmer for a few minutes uncovered to thicken.
- You can taste and add salt if needed. If your soup gets too thick, you can thin with a little water. I like to serve mine with a spoonful of my Spinach and Basil Pesto.