Classic Ham & Bean Soup

• Gluten free

• Meat

  • 4 Bacon strips
  • 2 cups Ham, cooked
  • 1 Ham hock or ham bone

• Produce

  • 3 Bay leaves
  • 5 Carrots, peeled cut into 1/8” slices
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 lb Great northern beans
  • 1 tsp Parisien herb or dried thyme, dried
  • 1 Water to cover beans while soaking
  • 1 Yellow onion, sweet

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 1 Hot sauce - optional
  • 1 tsp Mustard, dry

• Baking & Spices

  • 2 tsp Black pepper, ground
  • 1 tsp Kosher salt
  • 1/4 tsp Nutmeg

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Corn bread

• Dairy

  • 2 tbsp Butter

• Liquids

  • 4 cups Water

Found on simplysated.com

Description

Ingredients

• *NOTE: Do NOT add salt until soup has cooked for an hour. Taste and add salt if needed.
• 1 lb Great Northern Beans, Navy or Cannellini beans can be substituted
• Water to cover beans while soaking
• 4 cups chicken stock
• 4 cups water
• 1-2 lb ham hock or ham bone
• 1-2 lb ham shank
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 sweet yellow onion, peeled & diced
• 5 carrots, peeled cut into ⅛” slices
• 2 stalks celery, cut into ⅛” slices (optional)
• 3 cloves garlic, minced
• 1 teaspoon dried Parisien Herb or dried thyme
• 1 teaspoon dry mustard
• 2 teaspoons ground black pepper
• 1 teaspoon Kosher salt (possibly, but taste first)
• ½ teaspoon seasoned salt
• ½ teaspoon smoked paprika
• ¼ teaspoon nutmeg
• 3 bay leaves
• 4-6 bacon strips
• Hot sauce - (optional)
• Garnish: Chopped parsley or cilantro
• Corn bread for serving

Directions

• Rinse beans (remove any that are discolored). Fill a large pot half full with water and bring the water to a boil. Remove water from heat and add the beans. Place the lid on the pot and allow the beans to soak 2 hours, then drain the water.
• Heat 2 tablespoons olive oil & 2 tablespoons butter in Dutch oven or soup pot.
• Add carrots, onions and celery and sauté until tender.
• Add garlic and cook 30 seconds more.
• Add all soup ingredients except the beans to the vegetables and bring to a boil, then reduce temperature to LOW and simmer 1 hour. Stir periodically.
• Drain the beans then add them to the soup. Bring to a boil, then reduce temperature to LOW and simmer 2 hours or until the meat begins to fall away from the bones. Stir periodically.
• Remove the meat from the bones then place the meat back in the bean pot. Discard the bones.
• When ready to serve, remove bacon strips and bay leaves.
• If desired, add a dash or two of hot sauce.
• Serve with corn bread and garnish with fresh cilantro or parsley.
• Enjoy!