White Bean and Ham Bone Soup

Name: White Bean and Ham Bone Soup
Prep time: 15 min
Cook time: 690 min
Total time: 705 min
Yield: Serves 10
Cuisine: american
Ingredients: 1 ham bone with meat; 4 quarts water; 1 pound dry great Northern beans; water to cover; 2 cups diced fully cooked ham; 1 cup diced celery; 1 cup diced carrots; 1 cup diced onion; 2 cloves garlic, minced; 4 tablespoons dry sherry; salt and pepper to taste; 0.25 cup minced fresh parsley

4.50 (34)

⏱ 705 mins 🍽 Serves 10 🌶 american 🏷 Main course

Transform a leftover ham bone into a rich, homemade stock for this substantial soup. Dried white beans are soaked overnight before being simmered in the stock with diced ham, celery, carrots, onion, and garlic. A splash of dry sherry adds depth in the final stages of cooking. This recipe yields a generous 10 servings, perfect for a family dinner, and any extra stock can be frozen for future use. The total preparation and cooking time is approximately 705 minutes.

Ingredients

1 ham bone with meat
4 quarts water
1 pound dry great Northern beans
water to cover
2 cups diced fully cooked ham
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 cloves garlic, minced
4 tablespoons dry sherry
salt and pepper to taste
0.25 cup minced fresh parsley

Method

Place the ham bone and 4 quarts of water into a large stock pot or Dutch oven. Bring the liquid to a boil, then cover and reduce the heat to let it simmer for 10 to 12 hours. You can prepare this stock ahead of time and keep it refrigerated or frozen in a sealed container.
While the stock simmers, put the dry beans in a separate large pot and add enough water to cover them completely. Allow the beans to soak overnight. Once soaked, drain the water and return the beans to the pot.
Once the ham bone is cool enough to handle, move it to a cutting board and pick off any usable meat. Strain the prepared stock, setting aside 3 quarts for the soup. The leftover stock can be frozen for another occasion.
Pour the 3 quarts of reserved stock over the soaked beans. Introduce the diced ham, celery, carrots, onion, and minced garlic, seasoning with salt and black pepper. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cover the pot, tilting the lid slightly to let steam escape, and cook until the beans are tender, which will take 1 1/2 to 2 hours. Stir in the dry sherry during the final 30 minutes of cooking and adjust the seasoning with more salt and pepper if needed.
Finish each bowl of soup with a garnish of minced fresh parsley before serving.

Nutrition (per serving)

Calories241 kcal

Fat6 g

Sugars3 g

Protein15 g

Sodium436 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorBibi