Web Analytics Made Easy - Statcounter



Soup with a twist


delicious Ham and Bean Soup with a twist.

– 2 cups diced ham
– 1 cup dried white beans (such as Great Northern beans), soaked overnight
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 celery stalks, diced
– 2 carrots, diced
– 1 red bell pepper, diced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– 6 cups chicken or vegetable broth
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)


1. **Prepare the Beans:**
– Drain and rinse the soaked beans.

2. **Cook the Ham and Vegetables:**
– In a large pot, heat the olive oil over medium heat.
– Add the diced ham and cook until slightly browned, about 5 minutes.
– Add the onion, garlic, celery, carrots, and red bell pepper. Sauté until the vegetables are tender, about 5-7 minutes.


3. **Add the Beans and Broth:**
– Add the soaked beans, thyme, rosemary, bay leaf, and broth to the pot.
– Bring to a boil, then reduce the heat to low and let it simmer.

4. **Simmer the Soup:**
– Cover and simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth if needed.

5. **Season and Serve:**
– Remove the bay leaf and season the soup with salt and pepper to taste.
– Serve hot, garnished with fresh parsley.

– If you prefer a thicker soup, you can mash some of the beans with a potato masher or blend a portion of the soup and then mix it back into the pot.
– For added flavor, you can include a smoked ham hock along with the diced ham during the simmering process.

Enjoy your unique and hearty Ham and Bean Soup!


Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button