White Bean and Ham Soup
"From Greg Atkinson, 2007"
- Ready In:
- 3hrs 20mins
- Ingredients:
- 10
- Yields:
-
8 bowls
- Serves:
- 8
ingredients
- 8 cups water
- 1 ham bone
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 lb about 2 cups white navy beans
- 2 tablespoons olive oil
- 1 medium onion, sliced thin
- 8 ounces about 2 cups ham, julienned
- 1 1⁄2 teaspoons black pepper
- 1⁄2 cup parsley, finely chopped
directions
- Put water, ham bone, bay leaf, and salt in a large soup pot over high heat and bring to a boil. Reduce heat to low, cover pot and simmer for an hour or two.
- To quick soak beans, add the beans to the simmering ham stock and turn off heat. Allow the beans to soak in the hot water for an hour.
- Cook the beans. When the beans have soaked up the ham stock and sunk to the bottom of the pot, bring the heat back up to high and get the water boiling again, then reduce to low and let simmer until tender, about 1 hour.
- put olive oil in a large saute pan over med-high heat and saute the onion until it is soft, about 10 minute Add the sliced ham and saute another minute or so to warm the ham. Add to the beans, stirring occasionally for 10 minute Season to taste with black pepper and kosher salt. Stir in parsley. Serve.
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