Prep 30 mins
Cook 2 hrs
Ham and bean soup is a favorite of mine. I like to try variations that are not to far from a traditional flavor. This is one is delicious.
- 1⁄4 lb thick-sliced bacon, cut crosswise into 1/4-inch strips
- 2 tablespoons extra virgin olive oil
- 1 red onion, finely chopped
- 1 large carrot, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 fresh bay leaf
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- 1 lb great northern bean, soaked overnight and drained
- 10 cups chicken broth
- fresh ground black pepper
- In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
- Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf, and 1 teaspoons each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, broth and 3 teaspoons of reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
- Discard the bay leaf and stir the remaining thyme and rosemary. Season the soup with salt and pepper and serve in shallow bowls. Garnish with reserved bacon.
This recipe makes lovely soup. The vegetables are right, the herbs are good. It also can be frozen in convenient portions for later enjoyment. Thank you very much for posting this very nice recipe.