Description
What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.
Ingredients
- 1 ham bone with meat
- 4 quarts water
- 1 pound dry great Northern beans
- 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 (Optional)
- salt and pepper to taste
- ΒΌ cup minced fresh parsley (Optional)
Instructions
- Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil
- cover
- reduce heat and simmer for 10 to 12 hours.
- In the meantime
- place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
- Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
- Pour 3 quarts of stock over the soaked beans. Add ham
- celery
- carrots
- onion
- and garlic. Season with salt and pepper. Bring soup to a boil
- then reduce heat to a simmer. Cover
- tilting the lid to allow steam to escape
- and simmer until beans are tender
- 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
- Ladle soup into bowls and sprinkle with fresh parsley.
Prep Time: 15 mins
Cook Time: 11 hrs 30 mins
Total Time: 11 hrs 45 mins
Servings: 10