Ham and White Bean Soup Recipe
A good way to use left-over ham in a tasty, hearty soup.
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1 cup dried or canned white northern or white navy beans
8 fresh parsley sprigs
4 fresh thyme sprigs
4 bay leaves
1/4 pound bacon, finely chopped
1 sweet onion, finely diced
4 cloves garlic, minced or finely chopped
1 pound cooked ham, chopped into bite size pieces
1 1/2 cups canned tomatoes, chopped
6 cups chicken broth
fresh ground black pepper to taste
Using dried beans: sort and rinse dried beans. Put them in a large pot, add 6 cups of water, and bring to a rapid boil.
Boil 2 minutes. Remove from heat. Cover and let stand 1 hour.
Using canned beans: drain beans and rinse.
Place beans prepared either way in a sauce pan with parsley, thyme, and bay leaves. Cover with 2 inches of water and bring to a full boil.
Reduce heat and simmer 45-55 minutes uncovered.
While beans are simmering: in a large soup pot, add chopped bacon, onion, and garlic. Cook approximately 10 minutes.
Then, add chopped ham, tomatoes, and chicken broth. Bring to a boil. Reduce heat and cook 45 minutes uncovered.
When beans have cooked, drain and remove parsley and thyme springs. Add the drained beans to the simmering mixture of meat and tomatoes and continue to simmer until beans are tender, approximately 1 hour.
Season with salt and pepper to taste.
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