Ham and Bean Soup (Print Version)
# Ingredients:
01 -
1 ham bone leftover from a cooked ham.
02 -
1 teaspoon thyme (dried).
03 -
Salt and black pepper, adjust to your taste.
04 -
Fresh parsley to sprinkle on top.
05 -
2 garlic cloves, finely chopped.
06 -
4 sticks of celery, cut into small pieces.
07 -
2 chopped carrots, peeled first.
08 -
1 small onion, diced.
09 -
1 pound Great Northern beans, dried.
10 -
6 cups broth (chicken or vegetable).
11 -
2 cups ham, diced and leftover.
12 -
2 bay leaves.
# Instructions:
01 -
Give beans a rinse, then either soak them overnight in cold water or boil them briefly, let them sit for an hour, and drain.
02 -
Cook garlic, onion, carrots, and celery over medium heat until soft—takes around 5 minutes.
03 -
Put the beans, diced ham, ham bone, thyme, bay leaves, and broth into your pot.
04 -
Bring everything to a boil, lower the heat, cover it up, and let it gently cook for 1.5 to 2 hours until the beans soften up.
05 -
Take the ham bone out, scrape off the meat, add it back in, then add salt and pepper to taste.
06 -
Top with chopped fresh parsley and enjoy while it’s still hot.
# Notes:
01 -
Ham hocks work fine instead of a ham bone.
02 -
The soup gets thicker after sitting.
03 -
Store it in the fridge for up to 3 days.