Rustic Ham & Bean Soup

Brrrrr! It got cold here in Wisconsin pretty quick this year. We are at a whopping 13 degrees outside right now which is putting me in the mood for my rustic ham and bean soup. This recipe has been made in my family for generations now, and has never met a soul who has disliked it. Starting with the holy trinity of cooking, carrots, celery, and onion, the broth is made absolutely delectable by and simmering the ham bone for hour. OMG you guys, I cannot wait to have another bowl of it tonight.

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This hearty ham and bean soup is perfect for post holiday dinners when a partially consumed bone-in ham is leftover. So, take note and reserve those half-consumed Christmas hams for this post-holiday goodness. If you can’t wait for a holiday ham, freeze a large portion of the meat for a future dinner like scalloped potatoes and ham, another family favorite of ours. I have that and other ham recipes saved to my Family Dinners board on Pinterest. Which reminds me, are you following The House + Hive on Pinterest? If not, head on over for great inspiration for dinners, desserts, salads, and other musings.

Ready for the recipe? I hope my mom isn’t mad I shared it. 😉



Rustic Ham & Bean Soup

Prep 20 min
Cook 2 hours 15 min
Yields 4 servings

1 c Navy Beans
4 c water
1-1 1/2 lbs meaty ham bone
1 1/2 c chopped celery
1 c chopped carrots
1 c chopped onions
3/4 tsp dried thyme, crushed
1/2 tsp salt
1/4 tsp pepper
1 bay leaf

Rinse beans. In a large saucepan, combine beans and water. Bring to boil; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.  Drain and rinse beans.

In the same pot, combine beans, 4 cups water, ham, celery, carrot, onion, thyme, salt, pepper, and bay leaf. Bring to a boil and reduce heat. Cover; simmer about 1 hour or until beans are tender. Remove meat. When cool enough to handle cut meat off bone and cut into small cubes. Discard bones and bay leaf. Return meat to the pot and heat through.


 

Enjoy!

Try more recipes here.

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