April 10, 2010

White Bean Soup With Ham

  • 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, optional
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons fresh or freeze-dried parsley
  • 2 teaspoons Creole seasoning or seasoned salt blend
  • pinch thyme
  • 1 cup corn kernels
  • 1 cup frozen chopped spinach or mustard greens
  • 2 cans (15 ounces each) Great Northern or Navy beans, drained and rinsed
  • 2 cans (14.5 ounces each) tomatoes, diced
  • 1 cup diced ham, optional
  • salt and pepper, to taste

Combine ham bone, water, and chicken broth in a large saucepan. Add the garlic, onion, carrots, celery, fennel, pepper, parsley, Creole seasoning and thyme. Bring to a boil. Reduce heat, cover, and simmer for 1 to 1 1/2 hours. Add the corn, spinach or mustard greens, 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.
Serves 8 to 10.
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