White Bean and Ham Bone Soup

Name: White Bean and Ham Bone Soup
Prep time: 15 min
Cook time: 690 min
Yield: 10
Ingredients: 1 ham bone with meat; 4 quarts water; 1 pound dry great Northern beans; 2 cups diced fully cooked ham; 1 cup diced celery; 1 cup diced carrots; 1 cup diced onion; 2 cloves garlic, minced; 4 tablespoons dry sherry (Optional); salt and pepper to taste; 1/4 cup minced fresh parsley (Optional)

⏱️ Ready in 11h 45m 🥄 Prep 15 min 🔥 Cook 11h 30m 👥 10 servings 👁️ 20 views

What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Prep 15 min

Cook 11h 30m

Serves 10

Difficulty Hard

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 241

% Daily Value*

Total Fat 5.6g 7%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 436mg 19%

Total Carbohydrate 32.6g 12%

Dietary Fiber 10g 36%

Total Sugars 2.5g

Protein 15.4g 31%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before.

Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.

In the meantime, place beans in a large pot with water to cover; soak overnight.

Drain beans the next day and return to the pot.

Remove ham bone from the pot and pick off any edible meat.

Strain the stock and measure out 3 quarts for the soup.

Remaining stock can be frozen.

Pour 3 quarts of stock over the soaked beans.

Add ham, celery, carrots, onion, and garlic.

Season with salt and pepper.

Bring soup to a boil, then reduce heat to a simmer.