Ham & Bean Soup
This is one of those recipes that is more of a method than a recipe. Use whatever beans you have, whatever vegetables are hanging around, and enough broth to bring it all together.
Ingredients
- 1 ham hock, ham shank, or whole ham
- 1–2 cups dried beans (I used Great Northern white beans, but black beans would be delicious, too)
- 1 onion, diced
- 3–4 cloves garlic, minced
- 2–3 carrots, diced
- 2–3 celery stalks, diced
- 6 cups broth, or enough to generously cover everything
- Salt and pepper, to taste
- Fresh or dried herbs such as thyme, oregano, or a bay leaf
Directions
- Make your mirepoix: Chop your onion, garlic, celery, and carrots. Sauté everything in a little oil or butter until soft, fragrant, and just beginning to brown.
- Add the beans: Add your dried beans. I used Great Northern white beans because that’s what I had on hand, but black beans would be delicious, too.
- Add the broth: Pour in enough broth to generously cover the beans and vegetables.
- Add the ham: Nestle the ham right into the broth. This is where all that smoky, salty, savory goodness starts making its way into the soup.
- Cook low and slow: Cover and cook on low for about 5 hours, or until the beans are tender and the ham is falling apart. If the soup gets too thick, add a little more broth or water.
- Finish it up: Pull out the ham, shred the meat, and return it to the pot. Taste and adjust the salt and pepper.
Serve hot, preferably with something crusty for dunking.
