It’s Fall. Got to go with the flow I guess. That and I have so much ham to use I don’t know how many ways I can “re-invent” a ham and cheese sandwich! So soup it is!
It also happens to be a favorite of Mr. Man….I have to keep the man fed and happy, right? 😉
I am not re-inventing the wheel on this one, it’s a classic. Can’t mess with success!
4-ounces (weight) diced pancetta (or bacon) about 1 cup
4 carrots peeled diced
4 celery sticks diced
2 medium onions peeled and diced
4 15-ounces cans Northern Beans, drained and rinsed
4 cups cooked ham, diced
2 bay leaves
1 heaping tablespoon fresh thyme
Salt and Pepper to taste
8 cups low-sodium vegetable broth (or chicken)
big splash hot sauce
In a large soup pot (I used my large Creuset pot) render your pancetta (or bacon) until crispy but not burnt. Using a slotted spoon remove your pancetta to a side plate, do not clean your pot, add your onions, carrots, and celery, cook until tender and fragrant, about 5 or so minutes. Add your diced ham and cook for another 2-3 minutes until ham is lightly browned. Add your northern beans, bay leaves, fresh thyme, salt and pepper gently stir and cook for 1-2 minutes. Add your vegetable broth and splash of hot sauce, bring to a boil. Reduce to a simmer and cook on medium-low for 2 hours. The soup will reduce slightly, taste and adjust seasoning if needed. Serve.
This is a classic, simple yet hearth warming soup. Perfect for fall or winter. Simple ingredients can truly transform into something magical and soul satisfying dishes. Give it a try.
Printer Friendly: Ham and Bean Soup
Peace and Be a Ham,
I share my recipe here as well: