White Bean and Ham Soup recipe

Easter this year was lovely although wet here in Wahiawa. Our main course for dinner was a glorious spiral cut, bone-in ham. Now that the ham has been cut off the bone, this recipe is a perfect way to utilize both bone and some chopped leftover bits of meat. And by the way, this soup freezes beautifully.

White Bean and Ham Soup

Container: large heavy stock pot
Prep Time: 30 minutes
Cook Time: 2.5 hours
Serving Size: 12 ounces
Servings: 8

Ingredients

16 ounces dried Great Northern beans
1 cup diced sweet yellow onion
3 cloves garlic, diced
1 tablespoon oil
1 1/2 quarts chicken broth or stock
2 bay leaves
2 cups peeled and diced potatoes
2 stalks celery, diced
3 carrots, peeled and diced
1 1/2 pounds to 2 1/2 pound ham shank
1/4 teaspoon black ground pepper
1 teaspoon salt
1/4 teaspoon ground cumin

Directions

Soak beans overnight in salt water, drain.

In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes). Remove from heat.

Add remaining vegetables, seasonings, ham shank, drained beans, and chicken stock or broth. Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.

Remove ham shank from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.

Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.