February 28th, 2014

Ham and Bean Soup with Rosemary

When it comes to classic comfort food, ham and bean soup is near the top of my list. This Ham and Bean Soup with Rosemary isn’t a quick soup, as the beans need several hours on the stove-top to soften and cook.  But the aroma as it simmers only elevates it’s comfort food status in my eyes.

Ham and Bean Soup with Rosemary
The addition of rosemary to this soup makes it smell, and taste, even more heavenly. Just don’t rush the cooking time. You want your beans to be nice and tender. Don’t worry! You don’t have to wait until you have a ham hock to make ham and bean soup (although it’s a great way to use up all those leftover ham parts). You should be able to find ham hocks at your local grocery store. If you don’t see them, just ask the butcher. Often they won’t have them out, but they’re still available. There are bean soup recipes that require you to soak the beans overnight, which is really a great method, if you remember to get the beans started the night before. You could even use the overnight soak method with this recipe. But I’m not always thinking that far head, so I usually fall back on this recipe. Either way, you’ll have a delicious bowl of soup when all is said and done!

Ham and Bean Soup with Rosemary

Preparation 20 min Cook Time 4 hr Total Time 4:20

Ingredients

  • 1 pound dry Great Northern beans
  • 4 cups chicken or vegetable broth
  • 4 cups water
  • 1 ham hock
  • 1 cup chopped carrots
  • 1 stalk celery, chopped
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 teaspoon mustard powder
  • 2 bay leaves
  • 2 cups chopped ham
  • 2 tablespoons fresh rosemary, chopped
  • Salt and pepper, to taste

Instructions

  1. Rinse the beans in a large colander, sorting out any discolored beans,
  2. In a large pot over high heat, bring the water and stock to a boil. Add the beans and simmer for 5-10 minutes. Remove pot from heat and allow beans to soak for 90 minutes.
  3. After soaking, return the pot to high heat and add the ham hock, carrots, celery, onion, garlic, mustard powder and bay leaves.
  4. Stir well and bring to a boil. Reduce heat to low and simmer, covered, for 1.5 to 2 more hours, stirring occasionally. Uncovered and remove ham hock and bay leaves.
  5. Stir in chopped ham and rosemary. Season with salt and pepper, to taste. Simmer for an additional 20-30 more minutes.

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If you love this recipe, you might also like:

Tortellini and White Bean Soup with Pancetta

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Slow Cooker White Chicken Chili

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Who Dished It Up First: Adapted from All Recipes.

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Comments

  1. I am totally intrigued with the mustard powder and rosemary. They both sound like they’d give the soup that, “MMMMMMMmmmm what is in this?” quality:) I can’t wait to try it out!! Thanks

  2. This looks out of this world..we love soups!

  3. Never tried ham & bean soup; not a fan of beans. But you had me sold with the rosemary. So I gave it a go one chilly day and finished with mixed feelings. The soup itself has wonderful flavor. I made the mistake of buying a pre-packaged ham hock (my grandpa is rolling over in his grave right now) and a couple packs of cubed ham. I recommend to anyone trying this recipe please do yourself a flavor and use a leftover ham hock with enough ham still leftover on the bone to use as your ham bits. It is totally worth it. I can’t wait for the leftover holiday ham to try this soup again!

  4. Looks amazing! I love making soup in the fall! Can’t wait to try it!

  5. Those seasonings sound good!

  6. I Love this recipe!!! It’s a winner no matter what time of year, and I’m in SW Florida so fall lasts maybe 3.5 hours every other year…. keep these delicious gems coming xoxoxo

 

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