Ham and bean soup with chicken broth, carrots, potatoes, white beans, and arugula.
Ham and Bean Soup
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

When it's snowy and cold, nothing beats a warm bowl of soup. For the best flavor, make this a day ahead.

Course: Soup
Cuisine: French
Keyword: ham and bean
Servings: 6
Calories: 300 kcal
Author: A. JoAnn
Ingredients
  • 1 smoked ham bone, or 2 smoked pork hocks
  • 4 whole cloves
  • 1 whole onion
  • 3 celery stalks
  • 1 quart chicken broth
  • 3 carrots, peeled and sliced
  • 2 red potatoes, peeled and cut up
  • 2 bay leaves
  • 2 tsp. salt
  • 1 tsp. paprika, smoked
  • 1 1/2 c. chopped arugula
  • 1 c diced smoked ham
  • 2 cans Great Northern beans
Instructions
  1. Stick the whole cloves into the ham bone or hocks.

  2. Cook the ham bone or hocks, whole onion, and celery in a soup pot over medium low heat until some of the fat melts into the pot, about 5 minutes.  

  3. Add in the chicken broth, carrots, potatoes, bay leaf and spices. Continue simmering the soup, uncovered, for 1-2 hours.  Add water as necessary.

  4. Remove the bone/hocks to a platter.  Remove the onion and celery, and discard.  

  5. Drain and then add the canned beans.  Chop the arugula and add it to the soup.

  6. When cool enough to handle, separate ham from the bone/hocks and dice meat.  Add meat to the soup pot.

  7. Correct seasonings.  Serve when all ingredients are heated through.