Last spring, right after Easter, our friends invited us over for a delicious ham-bone based soup. It had been thrown together with ingredients they had around the kitchen and was so tasty. I decided I wanted some of that soup today, so I searched around the internet for a recipe. None of them were quite right. I made this instead; it was really easy and tasted great. We didn’t have a ham bone, but I plan on trying a version of this soup using a stock made from the ham bone next time we have a holiday ham.
This made a huge amount of soup. The four of us had dinner and then we saved some for leftovers this week and froze the rest in order to pull it out on a busy night this winter. Half this recipe if you don’t want this many leftovers.
¹ I used dried beans, you could use an equivalent of canned white beans, drained and rinsed. This was a huge pot of soup, so I would guess three cans. Plus or minus one.
² The store was out of fresh thyme so I used dried.
- 1 – 2 tablespoons extra virgin olive oil (EVOO)
- Yellow onion, chopped
- 5 carrots, peeled and roughly chopped
- 4 cloves garlic, minced
- 1 pound ham, roughly chopped into bite size pieces
- 2 large sweet potatoes, peeled and cubed (~¼” to ½” cubes)
- 1 pound dried great northern beans (soaked per package directions)
- 8 cups veggie broth
- ½ cup red wine
- 1 ½ teaspoons dried thyme
- 1 bay leaf
- Pepper to taste
Soak beans per package directions. If you think of it in time do an overnight soak. I did the quick soak method, which took about an hour.
I used a large dutch oven. This recipe makes a lot of soup, so be sure to have a big pot. Add EVOO to pot over medium-high heat. Cook onion, carrots, and garlic for a few minutes. Add ham, and cook for 5 or 10 minutes, until ham begins to brown and onions and carrots are soft.
Add veggie broth and then all remaining ingredients. Bring to a boil, then reduce heat and simmer for a few hours. Remove bay leaf. Serve with fresh bread.