Prep 15 mins
Cook 2 hrs
This is a fantastic way to use up the leftover holiday ham or the bountiful crop of string beans from the garden. It is easy to prepare and smells wonderful while it simmers away on the stove. The soup has a slightly thickened broth that is very silky and just makes it even more comforting. A loaf of crusty bread is all that is needed to fill this meal out.
- 1 lb ham, cubed
- 1 medium onion, diced
- 2 cups carrots, sliced
- 1⁄2 cup celery, diced
- 5 medium potatoes, peeled and cubed
- 1 1⁄2 lbs fresh string beans, cut into 2 inch pieces
- water or chicken stock
- 4 tablespoons butter, softened
- 5 tablespoons flour
- Place the ham in large pot and fill pot about half way with either water or chicken stock, add onion, and celery and cover. Bring to a boil and turn down to simmer for about 30 minutes to an hour. (If ham is on the bone let it simmer for about 90 minutes or until the ham starts to fall off the bone before proceeding.).
- Add carrots, potatoes, and string beans to pot and continue simmering for about 30 minutes. Salt and pepper to taste.
- If using a ham bone remove ham from bone while the veggies are cooking and discard the bone.
- When potatoes are done mix butter and flour to form paste, slowly add to pot to slightly thicken broth. (You don't want it gravy thick but to have a little body so more or less of the mixture might be needed depending on how much broth there is.).
I've made something similar to this before but we liked this so much better. The smoothness of the broth was great. I used chicken stock and didn't use celery. I made it in the crockpot, loading everything and then just turned it on high until it was done, about 3-4 hours. I scooped out the meat and veggies then added the flour mixture. We will be making this again as we have tons of green beans.
Delicious and a great way to use a ham bone!