Phv's Ham and Four Bean Soup
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
8
ingredients
-
For the stock
- 1 ham hocks or 1 ham bone
- 2 medium onions
- 1 carrot
- 2 sticks celery
- 1 bay leaf
- 1 teaspoon peppercorn
-
For the soup
- 10 cups ham stock
- 4 cups onions, diced
- 2 cups celery, diced
- 2 cups carrots, diced
- 2 tablespoons olive oil
- 5 garlic cloves, diced fine
- 2 tablespoons all-purpose flour
- 4 cups cooked ham, diced (or the ham from the hock, bone)
- 1 (540 ml) can black beans
- 1 (540 ml) can beans (can of 'mixed bean medely', or a total of four cups mixed cooked beans)
- 1 (796 ml) can diced tomatoes (or diced tomato with italian herbs, if available)
- 1 bay leaf
- 1 tablespoon italian seasoning mix
- salt and pepper
directions
- For the Stock:.
- Put the ham hock or ham bone in a large heavy-bottomed stock pot. Heat on medium, flipping often, until the skin caramelizes (browns) on all sides.
- Coarsely chunk the vegetables and add them to the pot. Stir for a few moments, or until the you can smell the aroma of the vegetables.
- Add the bay leaf and peppercorns.
- Fill the pot with cold clean water. Turn the heat up to medium high.
- When the water boils, reduce the heat until you have a nice steady simmer. Simmer, covered, for 2-3 hours or until the broth is rich and flavourful.
- Remove the hock; set aside. You can remove the meat from the bone and use in the soup, if you like. (makes for good mild baby food, or save for making pet treats)
- Pour the stock through a mesh strainer lined with one ply of regular kitchen paper towel into a large shallow pan (roasting pans work well for this). Allow to cool (no more than 2 hours) and then refridgerate to completely cool. Your stock should have a jelly-like consistancy with a layer of fat on top which is easy to remove. Remove the fat.
- For the Soup:.
- Heat the olive oil on medium in a large, heavy bottomed soup pot.
- Add onions, celery, and carrot. Saute until veggies are getting tender and onion starts to become translucent. Add garlic.
- Carefully add the ham stock (reserve two cups), or the stock of your choice. Bring to a gentle boil.
- Mix the flour with the reserve stock until smooth and lump free. With the stock in the pot at a gentle boil, add the flour mixture. Stir vigorously to incorporate. Reduce heat to a very gentle simmer.
- Rinse the beans and add to the pot.
- Add the tomato. You can add the liquid from the canned tomato for more soup volume, or drain and add just the tomato chunks to preserve a clearer broth.
- Stir in the spices. Simmer for a while, taste, and adjust spices accordingly.
- Serve and enjoy. (Tastes even better the next day).
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