INGREDIENTS
- 4 cups leftover ham cubed
- 1 ham bone
- 2 cups dry Great Northern beans or Navy beans
- 2 cups celery chopped
- 2 cups carrots chopped
- 1 large onion finely chopped
- 3 cloves garlic finely minced
- 4 sprigs fresh thyme or 2 teaspoons dry
- ¼ cup fresh parsley or 1 tablespoon dry
- ½ teaspoon fresh ground pepper
- 8-9 cups chicken stock or chicken broth
- 1 tablespoon olive oil for sautéing vegetables
- salt to taste
INSTRUCTIONS
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Prepare the dried beans by soaking them in cold water for 8-10 hours or overnight. Drain and rinse, discarding any broken or discoloured beans.
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In large Dutch oven, heat oil and sauté celery, carrots, onions and garlic until tender.
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Stir in the chicken stock, ham bone and ham.
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Add the beans, parsley, thyme and pepper.
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Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until beans are tender.
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Chop up large pieces of ham before serving
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Once the soup has almost finished cooking, remove about 1 cup of the soup. Puree using an immersion blender and stir back into the soup.
NOTES
This recipe also work well using a slow cooker. Cook 8-10 hours on low.
