Bean and Ham Soup

Bean and Ham Soup

  • 2 tablespoons olive oil
  • 1 cup diced red onion
  • 2 celery stalks, diced
  • 2 carrots, peeled or scrubbed, diced
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled, cut into bite-sized chunks
  • 1 pound ham steak, cut into bite-sized chunks, with the fat trimmed off and discarded
  • 1 1/2 pounds ham or pork hocks
  • 2 cans (15 ounces each) low-sodium white beans, such as Great Northern beans, un-drained
  • 1 can (15 ounces) low-sodium black beans, drained and rinsed
  • 4 cups low-sodium, fat free chicken broth
  • 1 cup water
  • 1 teaspoon black pepper

 

In a large stock pot, heat the olive oil over medium heat until it shimmers.  Add the onion, celery, carrots and salt, and cook, stirring occasionally, for 10 minutes.  Add the garlic and cook for 1 minute.  Add the remaining ingredients.

Bring to a boil, then reduce to medium low and simmer, uncovered for 1 to 1 1/2 hours, until thick and flavorful.  Skim the fat off the surface as the soup simmers.  You can adjust the seasoning as needed, but you should not need any additional salt as the ham is already very salty.

Since the ham hocks will not fully render in such a short time, you can cool these and place them in a freezer bag to use again later.

Yields 8 servings.
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