Tuesday, February 17, 2015

Home Style Ham and Bean Soup

Is there anything better on a freezing cold day, than a delicious bowl of homemade soup? I mean, really.  It's the ultimate comfort food.  When I was a kid, my favourite non-homemade soup was Campbell's French Canadian Pea soup. This ham and bean soup reminds me of that.  It tastes great the first day and even better the second and third day. I love to make a big pot of homemade soup and have it for my lunch all week long.

Ham and Bean Soup

8-9 cups water
1 lb. navy beans, soaked in water overnight
1 large ham bone
1 medium onion, finely chopped
4 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 large russet potato, diced
1 bay leaf
pinch of thyme
3 cloves garlic, minced
chicken stock concentrate, to taste, I use Better than Bouillon
leftover diced ham
1 Tbsp apple cider vinegar, optional
salt & pepper, to taste

In a large pot add water, soaked beans, ham bone, onion, carrots, celery, potato, bay leaf, thyme and garlic. Bring to a boil. Cover and reduce heat to low. Simmer 2 1/2 to 3 hours or until the beans are very tender. Remove ham bone and bay leaf. To make a thicker soup, coarsely mash the beans with a potato masher or a quick pass through with an immersion blender (you don't want to completely puree the soup).  Add diced ham. Taste soup and add chicken stock concentrate to taste. Add apple cider vinegar, if using. Season with salt and pepper, to taste.

Tags: Soup, Ham, Beans,