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White Bean and Ham Soup
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By Brenda Hyde
Posted July 23rd, 2007
Servings: 10
Author Notes:

This is a great hearty bean soup, perfect for cold fall or winter evenings.

This recipe comes to us courtesy of Brenda Hyde, editor of OldFashionedLiving.com, a fabulous website dedicated to making life more memorable (a cause near and dear to my heart).

Ingredients: 2 tablespoons olive oil
1 medium onion, chopped
6 cloves garlic, minced
2 carrots, diced
2 teaspoons fresh rosemary, minced
2 teaspoons thyme, minced
3 fresh sage leaves
black pepper and salt to taste
1/2 teaspoon dried basil
1/4 cup white wine or herb vinegar
2 bay leaves
1 can (15 ounces) diced tomatoes with juice
6 cups chicken stock
1 meaty ham bone
1 can (15 ounces) great northern beans, rinsed and drained
1 can (15 ounces) navy beans, rinsed and drained
Instructions: Sauté onion, garlic, carrot in olive oil adding rosemary, thyme, sage, and basil with salt and pepper when onion is softened. Do not brown garlic. Add vinegar, tomatoes, stock, ham bone, and bay leaves. Simmer about 2 hours and add the beans and continue to simmer about 20 minutes. Remove the ham bone and fat from ham adding any meat back to the pot. Reheat and serve.



 

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