adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

White Bean and Ham Bone Soup
0 Likes
Prep Time:
15 minutes
Cook Time:
690 minutes
Total Time:
705 minutes
Transform Easter ham bone into flavorful soup with homemade stock & white beans. Freeze extra stock for later.
Ingredients:
  • 1 ham bone with meat
  • 4 quarts water
  • 1 pound dry great Northern beans
  • 2 cups diced fully cooked ham
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 4 tablespoons dry sherry
  • salt and pepper to taste
  • 0.25 cup minced fresh parsley
Instructions:
  • The night before, in a large stock pot or Dutch oven, combine the ham bone with 4 quarts of water. Bring to a boil, cover, then simmer over low heat for 10 to 12 hours.
  • Next, generously cover the beans with water in a large pot and allow them to soak overnight. The following day, drain the beans and return them to the pot.
  • Retrieve the ham bone from the pot and separate any tasty meat. Filter the stock and set aside 3 quarts for the soup; any extra can be frozen for later use.
  • Blanket the soaked beans with 3 quarts of stock. Introduce ham, celery, carrots, onion, and garlic. Season generously with salt and pepper. Elevate the soup to a boil, then lower the heat for a gentle simmer. Cover askew to release steam, simmer until beans are tender for 1 1/2 to 2 hours. Incorporate sherry in the final 30 minutes of cooking, adjusting seasoning with salt and pepper.
  • Serve the soup topped with a generous sprinkle of fresh parsley.

Similar Recipes