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Unlimited Market Match, Market Umbrella's SNAP incentive program, extended through September 30, 2021!

Recipe

Ashley’s Dad’s White Bean and Ham Soup

Ashley loves ham! Almost as much as she loves her dad’s white bean and ham soup. This soup is a family favorite year round, but especially around the holidays. Make a lot- it freezes well!

recipe-dads-white-bean-and-ham-soup.jpg

Ingedients

  • 1 pound dried cannellini beans
  • 3 1/2 quarts (14 cups) water, plus more for soaking the beans
  • 1 meaty smoked ham bone or 2 ham hocks (about 1 pound)
  • 3 fresh thyme sprigs or 1/2 teaspoon dried thyme
  • 2 medium carrots
  • 2 medium celery stalks
  • 1 medium yellow onion
  • 1 teaspoon kosher salt, plus more as needed
  • 1 1/2 cups medium-dice, fully cooked smoked ham (about 8 ounces)
  • Freshly ground black pepper

Directions

Place the beans in a large bowl and pick through them, removing and discarding any broken beans or stones. Cover them with at least 3 inches of cold water. Allow to soak uncovered and at room temperature at least 8 hours or overnight. Drain in a colander and set aside.

Place the measured water and ham bone or hocks in a Dutch oven or a large, heavy-bottomed pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer uncovered for 1 hour.

Add the soaked beans and thyme, stir to combine (leave the bone or hocks in the pot), and return to a simmer, skimming the surface with a spoon as necessary to remove any scum. Cook, stirring occasionally until the beans are almost completely tender but still a little underdone in the center, about 1 hour (the beans should not be completely cooked because they will cook more later).

Meanwhile, peel and cut the carrots into medium dice and place in a medium bowl. Cut the celery and onion into medium dice and add them to the bowl with the carrots. Add the diced vegetables and measured salt to the pot, stir to combine, and bring to a simmer. Cook, stirring occasionally until the beans and vegetables are tender and the meat is falling off the bone, about 40 minutes more. Turn off the heat.

Remove the ham bone or hocks to a cutting board and let sit until cool enough to handle. Remove the meat from the bones and set it aside (discard the skin and bones).

Using a potato masher, lightly mash half of the beans and vegetables, leaving the remaining half intact. Stir in the diced and reserved ham. Taste and season with salt and pepper as needed.

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About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.