Ham And Bean Soup

Name: Making a big batch of this soup is great to feed a crowd
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Cuisine: American
Ingredients: 1 meaty hambone from a leftover ham; 16 cup water; 5 sprigs parsley; 1 medium onion, quartered; 2 carrots, peeled, cut into chunks; 2 ribs celery, with leaves, cut into chunks; 1 tablespoon canola oil; 1 large onion, peeled, chopped; 2 large carrots, peeled, sliced into 1/4-inch-thick pieces; 3 ribs celery, sliced; 1 1/2 to 2 cups leftover diced ham; 1 jar (32 ounces) great northern beans, drained, rinsed; 1/4 teaspoon salt; freshly ground pepper; 1/2 cup chopped parsley (optional)

The Daily Meal Staff|March 23, 2021 1:54 pm EST

Ham And Bean Soup

4.5 (2 ratings)

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A ham is loved for more than just its meat — the bone is great for making soup. After dinner, once the ham is pretty much picked over, cut up any big chunks of meat still attached to the bone into bite-size pieces along with any leftover slices. The chopped ham and the meaty bone can go into a freezer bag and into the freezer, to save to make this delicious soup. —Susan M. SelaskyThis recipe was adapted from a recipe by Susan M. Selasky of the Detroit Free Press, and was originally published in the Chicago Tribune.

Prep Time

15

minutes

Cook Time

2.75

hours

Servings

12

Ham and Bean Soup recipe - The Daily Meal

Total time: 3 hours

Ingredients

1 meaty hambone from a leftover ham
16 cup water
5 sprigs parsley
1 medium onion, quartered
2 carrots, peeled, cut into chunks
2 ribs celery, with leaves, cut into chunks
1 tablespoon canola oil
1 large onion, peeled, chopped
2 large carrots, peeled, sliced into 1/4-inch-thick pieces
3 ribs celery, sliced
1 1/2 to 2 cups leftover diced ham
1 jar (32 ounces) great northern beans, drained, rinsed
1/4 teaspoon salt
freshly ground pepper
1/2 cup chopped parsley (optional)

Directions

Step 1: Into a large stockpot, place 1 hambone, 16 cups water, 5 sprigs parsley, 1 medium onion (quartered), 2 peeled carrots (cut into chunks) and 2 ribs celery (cut into chunks). Place over medium heat until it just begins to bubble. Cover slightly; reduce heat to a simmer. Simmer 1 1/2 to 2 hours, adding more water if needed.
Step 2: Remove the bone; reserve. Strain the stock; return to stockpot. Pick off any meat from the bone, discarding fat; chop the meat.
Step 1: In a large Dutch oven over medium heat, heat 1 tablespoon canola oil. Add 1 large chopped onion, 2 large sliced carrots and 3 sliced ribs of celery. Cook until the onions are softened, about 5 minutes.
Step 2: Add the stock, 1 1/2 to 2 cups leftover diced ham and any ham from the bone, and 1 jar (32 ounces) rinsed and drained Great Northern beans; heat over medium heat. Simmer until carrots are softened, about 45 minutes.
Step 3: Just before serving, season with salt and pepper to taste; stir in 1/2 cup chopped parsley (optional).