Making a big batch of this soup is great to feed a crowd
Prep Time:
15 minutes
Cook Time:
2 hours, 45 minutes
Servings:
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
  1. 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.
  2. Step 2: Remove the bone; reserve. Strain the stock; return to stockpot. Pick off any meat from the bone, discarding fat; chop the meat.
  3. 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.
  4. 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.
  5. Step 3: Just before serving, season with salt and pepper to taste; stir in 1/2 cup chopped parsley (optional).