Ham and White Bean Chowder
A hearty soup for chilly days. Great use for leftover ham. (Source - a very old issue of Canadian Living)
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INGREDIENTS
Nutrition- 2 1⁄4cups dried navy beans
- 1
- 6cups cold water
- 2
- 1
- 6sprigs fresh parsley
- 1
- 1
- 3⁄4teaspoon dried rosemary
- 1⁄2teaspoon dried thyme
- 1⁄2teaspoon black pepper
- 3
- 5
- 1⁄2
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DIRECTIONS
- Rinse beans and drain.
- In large saucepan or soup kettle, combine beans, ham bone, and water.
- Bring to boil and boil for 2 minutes.
- Cover and remove from heat.
- Let stand for 1 hour.
- 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.
- Measure out 2 cups chowder; transfer to food processor or blender and puree until smooth.
- Return puree to chowder in saucepan and add ham, carrots and celery.
- Simmer for 25 minutes or until vegetables are tender.
- Remove bay leaf.
- Taste and adjust seasoning.
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