De Ma Cuisine



October 2011



Divine Ham and Bean Soup

Written by , Posted in Legumes, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

Divine Ham and Bean Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
A cozy fall or winter meal. A great way to use leftover ham.
  • 1 carrot, diced
  • 1 parsnip, diced
  • 1 C ham, diced (small cubes)
  • 1 potato, diced (small cubes)
  • ¼ C onion, diced
  • 1 garlic clove, diced
  • 6 C water (give or take)
  • ½ to 1 C chicken stock
  • 1 C pan drippings from chicken (or could use gravy, or just more stock)
  • ½ lb (about 1 - 2 C) canelini (or other favorite) beans
  • salt (only if necessary - ham is salty) and pepper
  • ⅛ t ginger
  • ¼ t red pepper flakes (or more, if you like it spicier)
  1. Combine beans and water in soup pot. Bring to a boil. Turn the heat off. Cover. Leave 5 hours. [OR put all ingredients except potatoes in Crock Pot, cook on high until beans are tender (6-10 hours). Add potatoes in the last hour. (I didn't do mine this way, so I don't know for sure on the time. Let me know if you do!)]
  2. Add water, pan drippings and stock to soup pot. Bring to a boil.
  3. In a small pan, saute onion, carrot, parsnip; 3 minutes; add garlic. When water/stock boils, add potatoes. When veggies are tender, add them to the soup. Add ham.
  4. Reduce to a simmer and cook until potatoes are cooked and beans are tender.
  5. Great served with Gruyere and Apple Toasts.
Our rating: **** and a half! It might serve more than 2, I didn't write it down and I can't remember. :)



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