Ham and Bean soup is a perfect way to use the ham bone and leftover scraps from your family dinner!
Beans are a staple to save money, they add protein and substance to a meal, while taking on the flavors around them.
Smoked hams generally have a high salt content, so be mindful of this when adding salt to taste. You may not need any.
This recipe could easily be adjusted to not use the ham bone, and it would take significantly less time (although you would lose the salty rich taste created from simmering the bone). Simply prep vegetables and saute as usual. Add in diced ham and chicken stock (instead of using part water, use all stock). Simmer for about 20 minutes on low heat, and voila!, quick ham and bean soup. A vegan version of this soup can also be made, with this simple carrot and celery soup.
Ham and Bean Soup
- 2 stalks celery diced
- ½ cup carrot diced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups chicken stock
- 1 ham bone
- 2 cups ham diced
- 4 cups water
- 2 cans cannellini beans
- In a large dutch oven, heat oil. Add onion, celery, carrots, and garlic. Cook until onions are translucent, about 5 minutes.
- Add ham bone, diced ham, broth, and water.
- Simmer on low for 30-45 minutes.
- Add beans and simmer for another 30 minutes. Taste broth, add salt if needed.
- Remove ham bone and serve.