Organic Ham & Bean Soup

I posted a great recipe the other day, Organic Pastured Fresh Ham Recipe With An Apricot Honey Glaze. In this recipe, I cooked a delicious ham and of course, I always save the bones to make soup later on in the week. Here is that recipe! By utilizing every part of the ham (the bones) you can create a delicious leftover soup recipe! This soup takes a little preparation and requires some soaking, but it really is quite simple to make. I think you all are really going to enjoy this delicious soup recipe!

Organic Ham & Bean Soup

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• Author: Halle Cottis
• Prep Time: 12 hours
• Cook Time: 3 hours 30 minutes
• Total Time: 15 hours 30 minutes
• Yield: 16 cups 1x
• Category: lunch, main dish
• Method: stovetop
• Cuisine: american

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Description

Try this delicious ham and bean soup with your leftover ham hocks/bones. It really is quite delicious!

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Ingredients

• 2 1/2 cups mixed dried beans (I used 13 bean soup mix)
• 2 1/2 quarts filtered water
• Leftover ham hock (mine was about 2 1/2 pounds)
• 2 tsp Herbs de Provence or Thyme
• 2 tsp unrefined sea salt
• 1 small onion chopped
• 1 cup celery (include the celery leaves) chopped
• 1 cup carrots, chopped
• 2 cloves minced garlic
• 2–3 cups fresh pastured ham, chopped

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Instructions

1. Rinse and soak 2 1/2 cups of dried beans overnight in filtered water and 2 1/2 Tbsp vinegar.
2. The next morning drain and rinse beans.
3. Add 2 1/2 quarts of filtered water to a large stock pot.
4. Add ham hock, beans, Herbs de Provence or thyme and simmer for 2 hours.
5. After 2 hours add the unrefined sea salt, onion, carrots, and celery and mix well. Cook for another hour.
6. Remove meat from ham hock, shred and add it to the soup. I added about 2-3 cups of meat to the soup.
7. Allow simmering for 30 additional minutes. Serve hot.

Nutrition

• Serving Size: 1 cup

Don’t have all the ingredients? No problem! Click on the links below to find out where you can purchase them.

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