Thursday, March 23, 2017

White Bean and Ham Soup


With Easter around the corner, there is bound to be some ham served soon.  Today I'm sharing my Mom in law's recipe for White Bean and Ham Soup that I just love.   The recipe can be doubled if using a large ham bone or two ham hocks. 

  • 1 smoked ham hock or leftover ham bone
  • 3 cups of dry white beans
  • 1 large onion, diced
  • 10 peppercorns
  • 6 whole allspice
  • 1 bay leaf
  • 1 1/2 teaspoon summer savory
  • 2 tablespoons dried parsley
  • Salt and Pepper to taste
    1. 3 carrots, diced
    2. dash of natural hickory liquid smoke (150 ml bottle Woodland brand)
    3. Salt and Pepper to taste
    1. Put the ham hock or ham bone in a saucepan and add water just enough to cover the bone.
    2. Bring to a boil and then simmer a few hours until the ham is very tender.  Remove bone from the pot, take the meat off, set aside meat until later, return bone to the pot.
    3. Place spices in a spice ball or tie into a square of cheesecloth and add to soup. 
    4. Add beans and onion and simmer several hours until beans are nearly tender.
    5. Add carrots, reserved ham and a dash of natural hickory liquid smoke.
    6. Serve with a dollop of sour cream and add salt and pepper to taste. 


    5 comments:

    1. All this needs is a slice of bread with mustard on it on the side. :-)

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    2. This is one of my favorite soups. Interesting addition of the various spices.

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    3. I'm wondering why the beans don't get added with the ham hock to cook together for a few hours, rather than each cooking a few hours seperately. Just curious. =) The soup looks amazing and is truly ne of my favorite soup flavors.

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      1. I really don't know the answer to that except to say that this is the way Mom does it and it is always really delicious. I expect it could be done either way and would be great.

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    4. This reminds me of my mom's soup as well!! I also like to use split peas in place of the white beans. Yum!

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