Ham and White Bean Soup
1. Ingredient:
Beans: 1 lb (500g) dried white beans (Great Northern, Cannellini, or Lima beans), soaked overnight and drained.
Meat: A ham bone, or 2 cups of diced smoked ham/gammon.
Aromatics: 1 large onion (chopped), 2 cloves of garlic (minced), and 2 carrots (diced).
Liquid: 6–8 cups of chicken broth or water.
Seasoning: Salt and black pepper to taste, 2 bay leaves, and a pinch of dried thyme or cumin (optional).
2. Cooking Instructions
Step 1: Prep the Beans
If using dried beans, soak them in water for at least 8 hours. Drain and rinse them before cooking.
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, heat a little oil or butter. Sauté the onion and carrots until softened, then add the garlic and cook for another minute until fragrant.
Step 3: Add Meat and Liquid
Add the ham bone (or diced ham) and the soaked beans to the pot. Pour in the broth or water until everything is well-covered.
Step 4: Slow Simmer
Bring the pot to a boil, then reduce the heat to low.
Cover and let it simmer gently for 1.5 to 2 hours, or until the beans are tender and “buttery.”
If you used a ham bone, remove it, shred any remaining meat off the bone, and stir it back into the soup
