Sweet Basil Kitchen is kicking out a lot of soup these days! We both love soup with a side of a muffin or crusty bread and a green salad. Today’s recipe is an old tried and true family favorite. My dad perfected this recipe and we are enjoying it today in honor of him! This preparation starts the night before when you soak your beans. I use the small white beans.
The next morning drain and rinse the beans. Gather the following ingredients…celery, onion, carrot, thyme and parsley…
and this fantastic product!
Add the chopped veggies and thyme to the drained beans (about 4 –5 cups). Add 1/4 c. ham base and 6 cups of water. Dice 1-2 c. of ham and add to the pot.
As the soup begins to boil, skim the foam from the top. (this will help with intestinal gas!)
Simmer until beans are tender, about 1 hour. Season with salt and pepper. Using a potato masher, give it about 6-8 good mashes. This will smash some of the beans which will in turn thicken your soup.
Garnish with chopped parsley.
Ham & Bean Soup
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 T. parsley, chopped
1-2 T. chopped fresh thyme
1/4 c. ham base
4-5 c. soaked beans
6 c. water
Salt and pepper to taste
Add all ingredients into a large soup pot. (except parsley, save that for garnish) Bring to boil, skim foam from top, reduce heat and simmer until beans are tender. (about an hour) Using a potato masher, give the soup about 6-8 good smashes. This will mash some of the beans which will in turn thicken the soup. Garnish with chopped fresh parsley.
As most soups, this is even better the next day. This soup will also freeze beautifully.