Tuesday, January 8, 2019

White Bean and Hambone Soup

Looking for a way to use that leftover bone from a holiday ham? Here’s a soup that becomes creamy as it cooks. Filled with vegetables, it makes a filling meal for lunch or dinner when paired with a salad.


1pound white beans, navy or great whites

1 tsp olive oil
1 onion, chopped
1 clove garlic, minced
2 carrots, peeled and chopped
2 stalks celery, sliced

1 meaty ham bone
1Tbs fresh thyme
1 tsp dried thyme
1 tsp cumin
1/2 tsp dried chili flakes
1 bay leaf

Sea salt


Pour the beans into a large stockpot, cover with hot water, then place on the stove over medium high heat, and bring to a boil. Let boil for two minutes, then cover and let sit for one hour. Drain the beans.

Stealthy Cooking Tip: This soup becomes both thicker and creamier if you keep it overnight in the frig. The photos here were taken at lunch the day after it was cooked, and you can see how much the beans have broken down, the source of the creamy, thick soup. Let it sit, or refrigerate overnight, if you like your soups thick. Or, eat it as soon as you cook it, if you like your beans to still have shape and "tooth" to them. Either way, this is a tasty soup!

No comments: