Ham and Bean Soup with Rosemary
Fresh rosemary is the perfect accompaniment to this savory, made-from-scratch bean soup. The perfect way to use up leftover ham!
Servings: 8 servings
Ingredients
- 1 pound dry Great Northern beans
- 4 cups chicken or vegetable broth
- 4 cups water
- 1 ham hock
- 1 cup chopped carrots
- 1 stalk celery chopped
- 1 medium onion chopped
- 2-3 cloves garlic minced
- 1 teaspoon mustard powder
- 2 bay leaves
- 2 cups chopped ham
- 2 tablespoons fresh rosemary chopped
- Salt and pepper to taste
Instructions
- Rinse the beans in a large colander, sorting out any discolored beans,
- In a large pot over high heat, bring the water and stock to a boil. Add the beans and simmer for 5-10 minutes. Remove pot from heat and allow beans to soak for 90 minutes.
- After soaking, return the pot to high heat and add the ham hock, carrots, celery, onion, garlic, mustard powder and bay leaves.
- Stir well and bring to a boil. Reduce heat to low and simmer, covered, for 1.5 to 2 more hours, stirring occasionally. Uncovered and remove ham hock and bay leaves.
- Stir in chopped ham and rosemary. Season with salt and pepper, to taste. Simmer for an additional 20-30 more minutes.