Northern Bean & Smoked Ham Soup
Put your holiday ham bone to good use and make this cozy Northern Bean & Smoked Ham Soup. Perfect for the stove top or slow cooker, this hearty soup is filled with tender beans, veggies, and smoky ham all swimming in a rich and flavorful broth, with added depth from our hickory maple Lumberjack blend.
Northern Bean & Smoked Ham Soup
Difficulty: Easy
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Serves: 6-8
Ingredients: |
|
|
1 |
Ham Bone |
|
2 |
Bay Leaves |
| 2 T | Butter |
| 1 T | Yellow Onion, chopped |
| 2 | Carrots, diced |
| 2 | Celery Ribs, chopped |
| 2 | Garlic Cloves, minced |
| 2 tsp | Lumberjack Hickory Maple |
| 1/4 tsp | Fresh Thyme, chopped |
| 28 oz. | Northern Beans, canned, drained |
| 4 1/2 cups | Ham Stock |
| 1 1/2 cups | Chicken Stock |
| 1 1/2 cups | Leftover Ham, smoked |
| 1 T | Italian Parsley, chopped |
Instructions:
- Place leftover ham bone in large stock pot, along with any vegetable peels from prepping. Top with cold water, add 2 bay leaves, and bring to boil. Reduce to simmer, and cook, uncovered 2 hours. Cool, remove ham bone and pick off any ham left on the bone and set aside. Strain the stock, set aside.
- In a large sauce pot, heat butter and olive oil over medium heat. Add onion, carrot, and celery and sauté 5 minutes. Then add garlic, Lumberjack Hickory Maple, and thyme. Cook another 3 minutes, then stir in Northern Beans.
- Add stock and shredded ham. Bring to boil, then reduce to simmer. Simmer for 30 minutes. Stir in parsley and serve hot.
To make in a slow cooker:
Stir together ham and chicken stock, bay leaves, Lumberjack Hickory Maple, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on high for about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone, shred, and stir into soup. Stir in canned Northern Beans and serve.
