Friday, December 30, 2011

Bean and Ham Soup

Okay so the upstate NY winter this year has been seriously wierd.  We had a green Christmas for goodness sakes!  But the freezing temperatures have arrived and with it the need...yes need...for hearty soup!  Try this yummy soup and banish that deep down chill that seems to settle in your bones this time of year.

Bean And Ham Soup

1 meaty ham bone
3 cups water
3 cups chicken broth
2 cloves garlic, crushed and minced
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1/2 cup diced fennel
1/4 teaspoon ground black pepper
2 teaspoons fresh or freeze-dried parsley
generous pinch of thyme
1 cup corn kernels
1 cup frozen chopped baby spinach
2 cans (15 ounces each) Great Northern and 1 can black beans, drained and rinsed
2 cans (14.5 ounces each) tomatoes, diced
1 cup diced ham, optional

Combine ham bone, water, and chicken broth in a large saucepan. Add the garlic, onion, carrots, celery, fennel, pepper, parsley, and thyme. Bring to a boil. Reduce heat, cover, and simmer for 1 to 1 1/2 hours. Add the corn, spinach, beans, and tomatoes. Remove ham bone and cut meat from the bone and dice. Skim fat off the top of the soup and add the ham, along with the extra ham, if using. Taste and add salt and pepper, to taste. Simmer for about 30 minutes longer

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