Ham and White Bean Chowder

Submitted by Atomic Girl Cooks

"A hearty soup for chilly days. Great use for leftover ham. (Source - a very old issue of Canadian Living)"

 

• Ready In: 3hrs 30mins
• Ingredients: 14
• Serves: 8-10

ingredients

• 2 1⁄4 cups dried navy beans
• 1 ham bone
• 6 cups cold water
• 2 medium onions, chopped
• 1 garlic clove, minced
• 6 sprigs fresh parsley
• 1 cup canned tomato, undrained and chopped
• 1 bay leaf
• 3⁄4 teaspoon dried rosemary
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon black pepper
• 3 cups smoked ham, finely chopped
• 5 carrots, sliced
• 1⁄2 cup celery, chopped

directions

1. Rinse beans and drain.
2. In large saucepan or soup kettle, combine beans, ham bone, and water.
3. Bring to boil and boil for 2 minutes.
4. Cover and remove from heat.
5. Let stand for 1 hour.
6. Stir in onions, garlic, parsley, tomatoes, bay leaf, rosemary, thyme and pepper. Return to boil; reduce heat and simmer, uncovered, for 1 1/2 hours or until beans are tender. Remove ham bone.
7. Measure out 2 cups chowder; transfer to food processor or blender and puree until smooth.
8. Return puree to chowder in saucepan and add ham, carrots and celery.
9. Simmer for 25 minutes or until vegetables are tender.
10. Remove bay leaf.
11. Taste and adjust seasoning.