White Bean and Ham Bone Soup

What to do with that leftover Easter ham bone? Try this tasty soup created from homemade ham stock and your favorite dried white beans. Leftover stock can be frozen.

• Preparation Time: 15 mins
• Cooking Time: 11 hr 30 mins
• Total Time: 11 hr 45 mins
• Calories: 241 Calories

Ingredients

• water to cover
• salt and pepper to taste
• 2 cloves garlic, minced
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 4 quarts water
• 1 pound dry great Northern beans
• 4 tablespoons dry sherry
• 1 ham bone with meat
• 2 cups diced fully cooked ham
• 0.25 cup minced fresh parsley

Recipe Instructions

Step 1

Combine ham bone and 4 quarts water in a large stock pot or Dutch oven. Bring to a boil, cover, reduce heat; simmer 10 to 12 hours. Stock can be made in advance and stored in an air-tight container in the refrigerator or freezer for longer storage.

Step 2

Meanwhile, place beans in a large pot with enough water to cover; soak overnight. Drain beans; return to the pot.

Step 3

Transfer ham bone to a cutting board, when cool enough to handle, remove any edible meat. Strain stock; reserve 3 quarts for soup. Remaining stock can be frozen.

Step 4

Add 3 quarts reserved stock to soaked beans. Add ham, celery, carrots, onion, and garlic; season with salt and black pepper. Bring to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape; simmer until beans tender, 1 1/2 to 2 hours. Add sherry during the last 30 minutes of cooking; season with salt and black pepper.

Step 5

Sprinkle servings with fresh parsley.