Receta White Bean and Ham Soup
Today is another chilly day here in Northern WI. Temperatures in the low 30's and more rain....with a few flurries farther north. It won't be long and the clocks with "fall back" and the evening darkness will arrive by 4:15 pm. Certainly makes for a long night. Now that the colder weather is here to stay, it's officially Soup Time! I love soup and can and often do, eat it everyday. I have been on a "Soup Roll" lately, and this weekend I made White Bean and Ham Soup. A few weeks ago, when the hubby was on vacation, we put a ham on our Ronco Showtime Rotisserie and BBQ Oven. About twice a year we get out our Ronco Showtime Rotisserie, and cook a ham. It is the best way to cook a ham. I saved the meaty ham bone and froze it until I was ready to make soup. I hope you try this delicious soup!
White Bean and Ham Soup
- 1 pound dried great northern beans
- 1 meaty ham bone or 2 smoked ham hocks
- 8 cups vegetable broth
- 6 cups water
- 3 medium carrots, sliced
- 3 celery ribs, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 small green pepper, seeded, chopped
- 1 small red pepper, seeded, chopped
- 1 can (14 1/2 oz) diced fire-roasted tomatoes
- 3 bay leaves
- 1 t dried basil
- 2 t creole seasoning
- 1/4 t pepper
- 2 T dried parsley flakes
- 2 t liquid smoke, optional
Place beans in a Dutch oven or soup kettle; add enough water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; return to Dutch oven or soup kettle; add ham bone or ham hocks. Add vegetable broth and water. Bring to a boil. Reduce heat; cover and simmer 2 hours. Add carrots, celery, onion, garlic, green pepper, red pepper and can of fire roasted diced tomatoes. Add seasonings and liquid smoke, if using. Simmer 1 hour longer. Remove meat and bones from soup. Remove meat from bones; dice and return to kettle. Heat through. Discard bay leaves before serving.
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