A leftover ham bone is the foundation for this easy ham-and-bean soup.
Got a ham bone leftover from the holidays?
Put it to good use in this comforting ham-and-bean soup.
Credit:Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle
Then, it simmers all day, producing a rich and flavorful soup with hardly any effort.
Learn how to make ham-and-bean soup.
This will become a favorite for post-holiday meals when you have leftovers you don’t want to lose.
Credit:Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle
3celery stalks, cut into 1/2-in.
pieces (about 1/2 cup)
2large carrots, cut into 1/2-in.
pieces (about 1 cup)
1small yellow onion, cut into 1/2-in.
Credit:Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle
pieces (about 1 cup)
1large, meaty ham bone (about 4 lbs.)
Add ham bone:
Place ham bone in the center of mixture.
Cook soup:
Cover and cook on HIGH until beans are tender, about 6 hours.
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Remove meat from bone; discard fat, gristle, and bone.
To thin it, add water or stock.
To thicken, blend a portion of the soup with a blender or immersion blender.
Credit:Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle
The pureed beans will thicken it nicely.
Can I Make Ham-and-Bean Soup Ahead?
This is a great soup to have on hand, whether frozen or refrigerated, for busy weeknights.
Credit:Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle
Heat on the stovetop until hot throughout before serving.
Reheat in the microwave or on the stovetop until hot throughout before serving.
Add stock or broth if needed to get the consistency you want.
Credit:Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle
Credit:Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle
