Wow. Just wow. This soup was amazing… We made this yesterday for dinner, and the smell of the ingredients before I left for work in the morning was incredible, and I was so excited to come home to what I hoped would be a fantastic soup.
I found this recipe in Cooking Light last month, and even though the original recipe called for ham hocks (and instead I had a ham bone and some leftover ham in the freezer), I knew I needed to try it. Well, with the crazy cold front blowing through TX, I knew it was the perfect time for this soup. I finally gathered the ingredients, put it all together, and crossed my fingers that it would be tasty.
I vastly under-estimated the deliciousness of this soup. I can’t even explain how tasty this was – you just need to try it! We served it with cornbread and sautéed swiss chard – both were perfect complements to the soup!
Creamy White Bean Soup with Ham
Adapted from Cooking Light, Dec 2013
Serves 8 (about 1 cup per serving)
2 tablespoons olive oil
1 1/2 cups chopped onion
1 cup diced celery
1 cup diced carrot
1 tablespoon chopped fresh thyme
6 garlic cloves, chopped
1 ham bone, trimmed of fat
10 oz lean ham (from spiral ham), cubed
1 pound dried Great Northern beans
6.5 cups unsalted chicken stock
1/4 cup minced fresh chives
1 teaspoon freshly ground black pepper
1. Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic); cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. (Or use browning crockpot to brown veggies).
Add ham bone, ham, beans, and stock. Cover and cook on LOW for 8 hours.
2. Remove ham bone from pan; cool slightly. Remove any remaining meat from bones; discard cartilage and bones. Chop meat; stir into beans. Sprinkle with chives and black pepper.
Total Fat: 5.7 g
Cholesterol: 22.3 mg
Sodium: 534.8 mg
Total Carbs: 43.9 g
Dietary Fiber: 12.6 g
Protein: 22.7 g