Sunday, September 28, 2008

What's Cookin?: White Bean and Ham Soup

I've been bad about keeping up but I have cooked this week....really I have! I know it doesn't look like it! I made this soup when the weather started getting chilly. It was a great soup. I'm definitely adding it to my fall and winter dinner menus. I love the color of the soup after you've pureed it.

Wouldn't you know it's supposed to be 90 tomorrow!! WTH???

White Bean and Ham Soup

1/2 Tbsp olive oil
1/2 yellow sweet onion, diced
2 medium sliced carrots
2 stalks sliced celery
1 clove garlic, minced
1 and 1/2 c. cooked diced ham (I improvised and used 1 smoked ham hock and 3-4 pieces of bacon, sliced)
3 (14 oz) cans of white beans (cannellini) or navy beans, rinsed and drained
3 cups chicken stock
1 bay leaf
salt and fresh cracked pepper to taste

Heat large pot over medium heat. Add olive oil, onions and bacon. Cook until onions and bacon are cooked. Add carrots and celery and cook until tender. Add garlic (if using the ham, add now) and cook for 30-60 seconds. Add chicken stock, 2 cans of beans, bay leaf, salt and pepper to taste and ham hock. Cook over medium heat for at least 1 1/2 hours. Turn ham hock halfway through. Remove bay leaf and ham hock. Blend soup in the pot with an immersion blender (or use a regular blender to make a puree or you could just leave the soup chunky). Slice ham hock and place back in pot. Add remaining can of beans and simmer for another 10 minutes or so. Serve with crusty bread and a salad for a great meal!