White Bean and Ham Soup

Photo by Trisha Hughes

Photo by Trisha Hughes

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Yield: 6 servings

Cooked meat from 3 ham hocks or ham bones, cleaned off bone and chopped (approximately 4 cups)
1 cup reserved ham stock
1 cup sweet onion, diced
1 cup celery, diced
1 cup carrot, diced
2 cups dry white beans* (about ¾ pound), rinsed and soaked in 6 cups water for 8 hours at room temperature, then rinsed again
3 garlic cloves, minced
2 bay leaves
1 tablespoon black pepper
Salt, to taste
5 cups water
2 tablespoons chopped fresh parsley

*may substitute 4 cups of canned cannellini or other white beans

Combine all ingredients except parsley in a pressure cooker, slow cooker or large soup pan. Add water. In a pressure cooker, set to 15# pressure and cook over medium heat for 30 minutes. If using a slow cooker, set to high and let cook 4 to 6 hours until beans are soft. On the stove, bring to a boil, reduce heat, cover and let simmer for about 3 hours, until the beans are tender.

Remove from heat and add parsley, roughly stir and carefully ladle into bowls.

 

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