Monday, April 9, 2012

Best Ham & Bean Soup

This recipe comes from my dear friend and forever neighbor, Kristi (you know, the chicken enchilada rock star)! I make this delicious ham and bean soup every year after Chirstmas and Easter with our left over Honey Baked Ham. Best. Soup. Evah!

Kristi's Ham & Bean Soup
2 Tablespoons vegetable oil
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
2 cups diced ham
1/2 teaspoon minced garlic
4 cups ham stock (recipe to follow) or chicken broth
2 cans great northern beans, not drained
4 Tablespoons tomato sauce

*Here's a link to a good ham stock recipe.  I do half water and half chicken broth to boil the ham bone, but otherwise I follow this recipe to make my ham stock.

  • Make ham stock or if using only chicken broth, skip this step.
  • Heat oil in large soup pot. Add carrots, onion, celery and onion. Saute 4 minutes. Add ham and saute 2 minutes. Add garlic and saute 1 minute. 
  • Add 3 cups of stock. Bring to a low boil for 10 minutes. Stir one or two times. 
  • Meanwhile, in a blender, combine 1 can of beans and tomato sauce. Process until smooth. Add remaining 1 cup of stock to smooth mixture. 
  • Add to pot. Add remaining can of beans. Bring to a low boil. Lower heat and simmer for 30 minutes. 
  • Ladle into bowls and serve :-)


~The Lemonista

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