However, since they're already cooked, its best to add them in the last 30 minutes of simmering the soup. 1 leftover ham bone 8 cups cold water 2 tablespoons olive oil 1 onion, diced 3 carrots, peeled and diced 2 medium celery stalks, diced 3 cloves garlic, pressed 2 cups leftover ham, diced 4 (15-oz.) document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Totally from-scratch recipes are awesome, but most days call for quick-and-easy dishes with no-nonsense, already have on hand ingredients. Serve warm with cornbread for dipping. This is one of those recipes that Ive made some version of for years. Add the beans, ham bone (if using), bay leaf, and broth or water. This soup freezes well too! Take a cue from northern Europe with this savory Nordic fish chowder. Or, if you have plans for a dinner party with fellow vegan foodies, you can whip up a big batch of this soup a few days in advance. It's time to start making your own miso soup at home so you can enjoy the dish at the perfect temperature every time you want it. Hope you had a lovely Easter Jennifer! If you don't have one, ask at the deli counter for ham bones (they are usually really inexpensive) or ham hocks. Factors such as brands purchased, natural variations in fresh ingredients, etc. You can thin with a splash more chicken broth or water, to thin, if you like. I like to cut it into big shards/shreds for extra texture. Shrimp and Spinach Salad with Hot Bacon Dressing, Grilled Steak Salad with Tomatoes & Avocado, Pressure-Cooker English Pub Split Pea Soup, We are no longer supporting IE (Internet Explorer), 30 Crockpot Chicken Soup Recipes for Busy Nights, This Plant Subscription Box Means a New Houseplant on Your Doorstep Regularly, Do not Sell or Share My Personal Information. In a Dutch oven or soup kettle, place ham hocks and water. carrots, celery, chicken broth, onion, diced tomatoes with juice and 9 more. 2 cups chopped ham teaspoon ground white pepper, or to taste Directions Place water and beans in a large pot; bring to a boil over high heat. Add the carrots, onions, and celery. Season the vegetables with salt and ground black pepper to taste, and cook for about 3 to 4 minutes, until they start to soften. Or if you happen to have bags of dried beans in the pantry that need a purpose! (Incidentally, it's also a great way to use up the rest of the leftover celery that ordinarily sits in your fridge and goes bad before you have a chance to use it all.) Add the butter (or more cooking oil) and stir to combine. 1 cup: 245 calories, 2g fat (0 saturated fat), 8mg cholesterol, 352mg sodium, 42g carbohydrate (5g sugars, 16g fiber), 18g protein.
ham and bean soup with tomatoes