Warm up this winter with this hearty ham and bean soup that makes great use of a leftover ham bone.
Recipe by Kimme Hargrove
2 tablespoons olive oil
1 (leftover) ham bone and any extra ham off the bone
1 large onion, chopped
6 garlic cloves, chopped
2 carrots, chopped
2 stalks celery, chopped
6 fresh thyme sprigs
2 bay leaves
2 teaspoons cumin
1 teaspoon crushed red pepper
12 cups water
Two 16-ounce cans white beans, such as pinto beans, drained and rinsed
Salt and pepper, to taste
Pour olive oil into a large stockpot. Place the ham bone, any ’extra’ ham and onions in the
pot, and heat over medium heat for about 5 minutes, stirring to sear.
Add garlic, and saute for 30 seconds, taking care not to burn.
Add carrots, celery, thyme sprigs, bay leaves, cumin, red pepper and water. Stir to combine.
Let stock come to a low boil, then lower the heat and simmer for 90 minutes.
Remove ham bone and any large chunks of ham to a bowl or a cutting board, and cool for
at least 20 minutes. Shred ham with a fork or by hand, and pull meat off of the bone. Discard any
fat and the bone once all ham is removed.
Return the meat back to the pot and add the beans. Heat on low-medium for another 30 minutes. Season with salt and pepper, to taste. To thin, add another cup or two of water at this point.
When ready to serve, remove bay leaves and thyme sprigs. Serve with freshly baked, hot cornbread.
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