Wednesday, January 26, 2011


Mike's mother and sister sent us a honey baked bone in ham for Christmas. It was delicious. We shared some with friends on Christmas Day and Mike froze the bone and some slices. I decided I wanted to make white bean soup with so I pulled the bone and the leftover slices out of the refrigerator. It's a great combo and here's what I did.

White Bean Soup with Ham

1/2 pound dried white beans
26 ounces chicken stock
1 bay leaf
1 tablespoon olive oil
1/2 red onion, diced
2 large garlic cloves, pressed
4 carrots, diced
4 stalks celery, diced
1 teaspoon thyme
1 ham bone
26 ounces chicken stock
1-2 cups ham, chopped
kosher salt and freshly ground pepper to taste
small piece of Parmesan rind
1/2 teaspoon anchovy paste

Start this 1-2 days in advance. Soak the beans overnight in water. Drain and rinse the beans and place in pot. Cover beans with chicken stock and add bay leaf. Bring to boil and reduce the heat until it is barely bubbling. Cook for about 40 minutes or until tender. Let cool and refrigerate overnight.

Add olive oil to pot and heat to medium high. Add the onion and cook until it begins to soften. Add the garlic and cook until onions and garlic are soft and fragrant.

Add the carrots and celery and cook about 3 minutes. Put ham bone and the beans in the pot along with the stock. Add water to cover the bone. Bring to a boil then turn down the heat until it is barely bubbling. Let simmer for about 30 minutes.

Add the thyme and ham. Add salt and pepper to taste. Add the Parmesan rind and anchovy paste. These last two add depth of flavor. You will not taste anything fishy. Stir the soup and let the flavors come together.

We had hot, crusty rolls and butter with the soup. It was delicious and we look forward to the leftovers. Enjoy!

1 comment:

  1. Aw, this is what my mother in law brought for us to eat for our 'Christmas' lunch! It's such a great meal, and so inexpensive to prepare! I love that you're adding a parm rind, as that adds soo much flavor.