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Recipe Thursday-Classic Ham & Bean Soup

Posted on October 27th, 2016 | Posted in Recipes, Soup and Stew

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We made a perfect Fall meal of Classic Ham & Bean Soup by incorporating our leftover glazed ham. We simply added some fresh carrots, beans and flavored it with our Ready to Flavor Minor’s Chicken Base. The finishing flavor addition that makes this soup shine is the small amount of nutmeg. Feel free to play around with ratios and add some additional veggies. Enjoy!

chicken-baseMinor’s Chicken Base

Yield 6-8 Servings
Ingredients
*NOTE: Do NOT add salt until soup has cooked for an hour. Taste and add salt if needed. 1 teaspoon Kosher salt  (CQS030, 12/3#, Morton) (possibly, but taste first)

1 pound great northern beans, rinsed (991643, 6/#10, Furmanos)
8 cups water
1 tablespoon Minor’s Chicken Base (996673, 6/1#)
2 tablespoons olive oil (992055, 4/3LTR)
2 tablespoons butter (880030, 36/1#)
1 sweet yellow onion, peeled and diced (00691, 50#)
5 carrots, peeled cut into ⅛” slices (00179, 2/5#)
3 cloves garlic, minced (02619, 5#)
1 teaspoon dried thyme (CQT041, QT)
1 teaspoon dry mustard (CQM064, QT)
2 teaspoons ground black pepper (CQP064, GAL0
¼ teaspoon nutmeg (CQN061, QT)
3 bay leaves (CQB011, QT)
3 cups cooked off the bone smoked ham, cubed (110052, 2/9.5#, Patrick Cudahy)
4-6 bacon strips (KNZ2660, 1#, Kunzler)
Corn bread for serving

Method
Heat 2 tablespoons olive oil and 2 tablespoons butter in Dutch oven or soup pot. Add carrots and onions and sauté until tender.

Add garlic and cook 30 seconds more. Then add all other soup ingredients minus the beans. Cover and bring to a boil, then reduce temperature to LOW and simmer 2 hours, covered. When there is 1 hour left add beans. Stir periodically.

When ready to serve, remove bacon strips and bay leaves.

Serve with corn bread.

Recipe adapted from simplysated.com

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