Ham, Sweet Potato, & White Bean Soup

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.

Notes:
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.

Ingredients

  • 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

Directions

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.

Corn Chowder

Fall is here and our family loves to make (and eat!) soups and stews. This corn chowder is a great meal that everyone enjoys. A little prep work, and then it spends all day cooking and smelling delicious. I make a big batch and then freeze the leftovers, giving us a quick and yummy meal on a busy night.

Two notes on this one.

  1. I love to cook with yukon gold potatoes, but if you prefer another kind, feel free to substitute.
  2. We like the taste of veggie broth in recipes at our house. If you like chicken broth better, it will work fine in the chowder.

Ingredients

  • 10 Yukon Gold potatoes, peeled and diced
  • 1 can cream corn
  • 1 can whole kernel corn, drained and rinsed
  • 1/2 to 1 package frozen white sweet corn
  • 3 to 4 cups veggie broth
  • 1 lb diced ham
  • 1 diced onion
  • ¼ cup butter
  • 2 cups ½ & ½
  • Salt & pepper to taste

Directions

Add potatoes, corn, veggie broth, ham, and onions to the slow cooker, stir to combine. Make sure broth covers the ingredients; add more broth or water if needed. Cook on low for 7 – 8 hours. Using a potato masher, mash the chowder to your desired thickness. Add the butter and ½ & ½, cook on high for 30 minutes. Season with salt & pepper to taste.