Ham and Bean Soup

Hey there,

I hope you are enjoying the holiday season.

Have you ever cooked a huge ham for Christmas Day and had no idea what to do with the leftovers? Well, here you go. This is a delicious and hearty ham and bean soup, chock full of goodness, veggies, beans, and ham.

There is so much flavor in this soup. It is a brothy stock, so if you’re looking to thicken it up a bit, you can shred some potato into it, which we like to do with quite a bit of our soups.

Of course if you don’t have leftover ham, you will want to use two pounds of ham.

**Keep in mind, this makes A LOT of soup, so if you don’t have a massive stock pot, I would recommend cutting the recipe in half. What we like to do with the soup is freeze it in containers, then have this for either lunch or dinner during the week with a sandwich. YUM!

I hope you enjoy!

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Ingredients

• 2 lb chunk of ham (we used our leftover Christmas Day ham)

• 2 medium onions, diced

• 1 large shallot, diced

• 1 – 10 oz bag of matchstick carrots

• 3 stalks of celery, chopped (leaves included)

• 2 sprigs of thyme, leaves only

• 3 bay leaves

• 1/2 bulb of garlic, chopped

• 2 tsp cumin

• 1/2 tsp crushed red pepper

• 2 tsp paprika

• 1 Tbsp garlic powder

• 18 cups of water

• 1 – 16 oz bag of 16 bean soup mix
  (*Make sure to rinse the beans before adding to the soup.)

• 1 head of cabbage cut into 1 inch cubes

• 1 tsp pepper

• Olive oil

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Directions

• In a large stock pot, add 2 Tbsp of olive oil, and heat on medium.
• Add 2 diced medium onions to the pot and 1 diced large shallot to the pot. Sauté until the onions are translucent.
• Add 10 oz bag of carrots to the pot. Add extra olive oil, if needed. Sauté for approximately 5 minutes.
  Add 3 stalks of chopped celery to the pot.
• Lower the heat to medium/low. Add another tablespoon of olive oil. Then add 1 tsp of pepper, 3 bay leaves, the leaves of 2 sprigs of thyme, 1/2 bulb of chopped garlic, 2 tsp of cumin, 1/2 tsp of crushed red pepper, 2 tsp of paprika, 1 Tbsp of garlic powder to the pot. Sauté for about 1 minute.
• Add 12 cups of water to the pot. Turn the heat back to medium. Once the stock begins to boil, reduce to a simmer.
• Add the ham to the pot.
• Cover the pot and simmer for 2 hours.
• Pull the ham and bone out of the pot. Remove the ham bone from the ham. Cube the ham. Add the ham back to the pot.
• Add 16 oz bag of beans to the pot.
• Add 6 more cups of water to the pot.
• Add the cubed cabbage to the pot.
• Simmer until beans are tender.

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Directions with step by step photos

• In a large stock pot, add 2 Tbsp of olive oil, and heat on medium.
• Add 2 diced medium onions to the pot and 1 diced large shallot to the pot. Sauté until the onions are translucent.
  
• Add 10 oz bag of carrots to the pot. Add extra olive oil, if needed. Sauté for approximately 5 minutes.
  Add 3 stalks of chopped celery to the pot.
  
• Lower the heat to medium/low. Add another tablespoon of olive oil. Then add 1 tsp of pepper, 3 bay leaves, the leaves of 2 sprigs of thyme, 1/2 bulb of chopped garlic, 2 tsp of cumin, 1/2 tsp of crushed red pepper, 2 tsp of paprika, 1 Tbsp of garlic powder to the pot. Sauté for about 1 minute.
  
• Add 12 cups of water to the pot. Turn the heat back to medium. Once the stock begins to boil, reduce to a simmer.
• Add the ham to the pot.
  
• Cover the pot and simmer for 2 hours.
• Pull the ham and bone out of the pot. Remove the ham bone from the ham. Cube the ham. Add the ham back to the pot.
  
• Add 16 oz bag of beans to the pot.
  
• Add 6 more cups of water to the pot.
• Add the cubed cabbage to the pot.
  
• Simmer until beans are tender.