Ham and Bean Soup

Try this savory Ham and Bean Soup loaded with vegetables, chunks of ham and northern beans.

Ham and Bean Soup

Ham and Bean Soup
 
Try this savory Ham and Bean Soup loaded with vegetables, chunks of ham and northern beans.
Ingredients
  • 1 hamhock
  • ⅓ cup of chopped garlic
  • 5 peeled and small diced carrots
  • 5 small diced stalks of celery
  • 2 small diced large yellow onions
  • 1½ cups of chardonnay
  • 1 gallon of chicken stock
  • six 12 ounce cans of strained northern beans
  • 3 pounds of chopped ham
  • 2 bay leaves
  • 2 tablespoons of fresh chopped thyme
  • 2 tablespoons of fresh chopped oregano
  • ½ cup of olive oil
  • Kosher salt and fresh cracked pepper to taste
  • Lea & Perrins to taste
  • Tabasco to taste
Instructions
  1. In a roasting pan coat the ham hock with ¼ cup olive oil and roast at 350 degrees for 70-80 minutes. In the mean time in a large pot add remaining olive oil and heat to high.
  2. Add in garlic, chopped carrots, celery, and onions and caramelize. Deglaze with 1 cup of chardonnay and reduce till almost gone. Next add in stock, chopped ham, and herbs.
  3. At this time the ham hock should be just about done roasting. Place pan on burner and reduce with remaining chardonnay. Add ham hock and juices to soup and let cook on medium heat for 1-2 hours. Serve warm (with cornbread optional). Enjoy!

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