Good soup after Thanksgiving, or Christmas, or whenever the weather is chilly.
Cut off remaining ham from bone, and throw the bone in a pot of water to cover. Bring to a boil and simmer for an hour or so. Or
Place two smoked ham hocks and two tablespoons of brown sugar in a pot of water to cover. Add a bay leaf, 4 peppercorns and 6 whole cloves. Bring to a boil and simmer for an hour or so.
Prep beans - take a bag of dried navy beans (white), soak in water two inches over the top of the beans overnight, or cover and boil for 3 minutes, cover tightly and wait one hour.
Drain beans, add strained ham broth and cook for 2 – 3 hours. When the beans are tender (you can easily mash them with the back of the soup spoon) it’s ready.
Smash some the beans and potato against the side of the pot
– that makes it creamier - or use an immersion blender to give soup a creamy consistency.
Then add-
12 stalks of chopped celery 9 large chopped carrots
1 diced potato
1 large chopped onion
Add a few springs of fresh thyme, oregano and rosemary or some dried thyme, oregano, and rosemary to taste.
Simmer until done (check after 30 minutes). Add salt and pep- per to tastem and the leftover ham meat from the honey-baked ham, or smoked kielbasa. Turkey sausage works too.
Drizzle a little good olive oil in the bowl when you serve it. Great with corn bread.
Cut off remaining ham from bone, and throw the bone in a pot of water to cover. Bring to a boil and simmer for an hour or so. Or
Place two smoked ham hocks and two tablespoons of brown sugar in a pot of water to cover. Add a bay leaf, 4 peppercorns and 6 whole cloves. Bring to a boil and simmer for an hour or so.
Prep beans - take a bag of dried navy beans (white), soak in water two inches over the top of the beans overnight, or cover and boil for 3 minutes, cover tightly and wait one hour.
Drain beans, add strained ham broth and cook for 2 – 3 hours. When the beans are tender (you can easily mash them with the back of the soup spoon) it’s ready.
Smash some the beans and potato against the side of the pot
– that makes it creamier - or use an immersion blender to give soup a creamy consistency.
Then add-
12 stalks of chopped celery 9 large chopped carrots
1 diced potato
1 large chopped onion
Add a few springs of fresh thyme, oregano and rosemary or some dried thyme, oregano, and rosemary to taste.
Simmer until done (check after 30 minutes). Add salt and pep- per to tastem and the leftover ham meat from the honey-baked ham, or smoked kielbasa. Turkey sausage works too.
Drizzle a little good olive oil in the bowl when you serve it. Great with corn bread.
Photo courtesy of Virginia Parker