made by Emily
I recently came up with this recipe after making a Honey Baked ham. After a few days of eating the ham leftovers, finally I got around to making soup from the ham bone (to freeze because we were sick of ham!). I read a few recipes and got the idea to puree the soup which added a fancy twist. It was so good, it never made it to the freezer!
You'll Need:
1 Tbs olive oil
1 medium yellow onion, chopped
1 garlic clove, whole
3 sizable celery stalks chopped (with leaves if they have them)
3 large carrots, peeled and chopped
1-2 lb ham bone (not sure what mine weighed but it was what was left over from a Honey Baked ham, and it still had some meat on it)
1 bay leaf
About 10 cups of water
3 15 1/2 oz cans of light colored beans (I used "pinto", "white" & "navy" beans)
To Make:
In a large soup pot, cook veggies (onion, garlic, celery & carrots) in olive oil on medium for about 5 minutes, stirring occasionally.
Add 10 cups of water, ham bone with all the meat on it, beans and bay leaf. The meat will fall off the ham bone after cooking for a while so don't do any trimming yet.
Bring to a boil, then simmer with a lid on for 2 hrs.
Remove ham bone and set aside on a plate to cool.
Meanwhile, let the soup cool a little, then puree in batches using a blender or food processor. This gets a little messy but it's worth it. Return pureed soup to the pot.
Remove meat from the ham bone now that it's slightly cooled enough to handle, chop and return the meat to the pot of soup. Discard the bone and any fatty pieces.
Season to taste with sea salt and fresh ground black pepper. Serve with warm rolls, crusty french bread, or you can garnish with homemade croutons*.
*To make homemade croutons, chop french bread up into small cubes (about 1/2-1" diameter) and toss with olive oil, sea salt and fresh ground pepper. Spread all out on a cookie sheet and broil on high for about 5 minutes until they start to brown and toast. Toss the croutons halfway thru broiling so the other sides get a little brown too. Remove and let them cool on a paper towel.
1 Tbs olive oil
1 medium yellow onion, chopped
1 garlic clove, whole
3 sizable celery stalks chopped (with leaves if they have them)
3 large carrots, peeled and chopped
1-2 lb ham bone (not sure what mine weighed but it was what was left over from a Honey Baked ham, and it still had some meat on it)
1 bay leaf
About 10 cups of water
3 15 1/2 oz cans of light colored beans (I used "pinto", "white" & "navy" beans)
To Make:
In a large soup pot, cook veggies (onion, garlic, celery & carrots) in olive oil on medium for about 5 minutes, stirring occasionally.
Add 10 cups of water, ham bone with all the meat on it, beans and bay leaf. The meat will fall off the ham bone after cooking for a while so don't do any trimming yet.
Bring to a boil, then simmer with a lid on for 2 hrs.
Remove ham bone and set aside on a plate to cool.
Meanwhile, let the soup cool a little, then puree in batches using a blender or food processor. This gets a little messy but it's worth it. Return pureed soup to the pot.
Remove meat from the ham bone now that it's slightly cooled enough to handle, chop and return the meat to the pot of soup. Discard the bone and any fatty pieces.
Season to taste with sea salt and fresh ground black pepper. Serve with warm rolls, crusty french bread, or you can garnish with homemade croutons*.
*To make homemade croutons, chop french bread up into small cubes (about 1/2-1" diameter) and toss with olive oil, sea salt and fresh ground pepper. Spread all out on a cookie sheet and broil on high for about 5 minutes until they start to brown and toast. Toss the croutons halfway thru broiling so the other sides get a little brown too. Remove and let them cool on a paper towel.
