Stir in with parsley and lemon and season to taste. This thickens the soup even more! Step 5: Re-add Ham and Finish Soup If you like thick bean soup you can pulse it with your immersion blender at this point or just mash some of the creamy white beans with your potato masher. Remove any ham that is still on the bone(s). Take out the bay leaves, ham bone, and chunks of ham with tongs. Cook until beans are tender and ham falls off the bone, about 2 to 3 hours. Reduce to medium-low to maintain a gentle simmer. Increase the heat to high and bring it to a simmer. Add stock, beans, ham, bay leaves, and pepper. Step 2: Make Soup BrothĪdd sherry and deglaze any browned bits from the bottom of the pan. Stir often and cook until vegetables start to brown and soften. Add garlic, carrots, celery, onion, oregano, thyme, paprika, and salt. In a large Dutch oven or a heavy-bottom soup pot, heat oil over medium-high heat. When ready to use, drain well, rinse, and add to the soup! Step By Step Instructions To Make White Bean and Ham Soup Step 1: Saute Veggies Cover them with cold water and let them soak at room temperature for a minimum of 8 hours. Seasonings: A combination of paprika, thyme, oregano, bay leaf, salt, and black pepper is used to add more layers of flavor to the base of the soup.Mirepoix: A combination of diced celery, carrots, and onions and is the main flavor base of any soup.If you’d prefer to keep it alcohol-free, apple cider or wine vinegar would be a suitable substitute as well.
#Bean soup recipe with ham bone free#
Broth: While we recommend using chicken broth, whether homemade or store-bought, feel free to use vegetable stock or beef broth/stock.Beans: Great Northern or Navy Beans are a great choice for this stew due to their faster cooking time and delicate, creamy texture however, Cannellini beans would also be delicious in this recipe.As they simmer they enrich the broth and thicken it with dissolved gelatin. Both ham bone or hocks provide a smoky, salty flavor to the soup. FYP, ham hocks are are smoked ham shanks and can be found in the smoked meats section near the ham and bacon. Ham Bone or Hocks: You can use either your leftover holiday ham bone from Easter or Christmas dinner or ham hocks from the grocery store.I always use a good quality stock paste, and make it double to the recipe (Twice as much stock concentrate as the recipe calls for- this doesn’t change for beef, chicken, etc.) But, for Ham Bone Soup, you won’t need any pre-made stocks. Or, just use a prepared stock concentrate. Other stocks are easily made from leftover bones, fats, and vegetable trimmings. This soup makes a stock from the ham bone. Soups and stews are the easiest things on the planet to make. If you don’t have that, just adjust the recipe for salt, pepper, and add 2 tsp of granulated garlic. Simply put, don’t throw out the bone! I mainly seasoned this soup with my Garlic Blend. Other items such as pinto beans, black beans, black-eyed peas, turnip greens, or simply making a delicious stock are other uses. There are many other soups, the classic being ham and split pea soup. If you don’t like great northern beans (that I use in this recipe,) there are many dishes that would benefit greatly from the addition of a simmering ham bone and the flavorful ham you’ll reap from it. Ham bone soup is a staple in many homes, but I know a lot of people that just discard the bone. But it still has a delicious flavor that you can release with my Ham Bone and White Bean Soup Recipe.
Mostly, this meat is not the best part of the ham anyway, it has connective tissue running through it. But, the slicers can’t go all the way to the end of the bone, so you’ll have some meat left on the bone. Now, with a spiral ham, you’ll get some amazing pieces of ham easily from the bone. We sell thousands of my Double Smoked Spiral Hams at this time of year and ship them all across the country. I love spiral sliced hams, especially around the holidays.
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