Ham and Bean Soup
When it's snowy and cold, nothing beats a warm bowl of soup. For the best flavor, make this a day ahead.
Servings: 6
Calories: 300kcal
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 ½ c. chopped arugula
- 1 c diced smoked ham
- 2 cans Great Northern beans
Instructions
- Stick the whole cloves into the ham bone or hocks.
- 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.
- Add in the chicken broth, carrots, potatoes, bay leaf and spices. Continue simmering the soup, uncovered, for 1-2 hours. Add water as necessary.
- Remove the bone/hocks to a platter. Remove the onion and celery, and discard.
- Drain and then add the canned beans. Chop the arugula and add it to the soup.
- When cool enough to handle, separate ham from the bone/hocks and dice meat. Add meat to the soup pot.
- Correct seasonings. Serve when all ingredients are heated through.