Sunday, January 1, 2012

Happy New Year 2012!: Ham and White Bean Soup

Well, happy New Year everyone! I hope you all went out and partied like it’s 1999. As for me and Mr. H, we stayed home last night and watched the Twilight Zone marathon and texted with our 17 year old.  I know, pretty pitiful huh? 

After going to bed last night at 10:00 (that’s 12 o’clock Miami time), I woke up this morning refreshed and ready to start the new year off right by my mopping my floors (the glamour never ends around here). To fortify myself I had a wonderful breakfast of leftovers from last night (this is where it gets good).

You might remember that we were given a Honey Baked ham from some very thoughtful neighbors for Christmas. We have eaten on that ham for the past week without getting tired of it at all. We had finally eaten it down to the point where it was no longer spiral sliced, so last night I cut the remainder of the ham off of the bone, chopped it and made a soup supper for us.

This was such an awesome, easy supper I knew that this had to be my first post of the New Year. I served it with some French bread and butter and lots and lots of sparkling wine which was fantastic! So, for all of you out there trying to use up that Christmas ham, and from the length of the line in front of the Honey Baked store I know that there’s lots of you out there, this one’s for you.

Leftover Christmas Ham and White Bean Soup

1 tablespoon oil

1/2 medium size sweet yellow onion, finely chopped

2 celery stalks, finely chopped

2 large carrots, peeled and chopped into small cubes

1 large garlic clove, crushed

1 – 1/2 to 2 cups chopped ham

2 cups chicken broth

2 – 15.5 ounce cans great northern or navy beans, drained and rinsed (or feel free to cook your own from dried if you have the time or energy)

1 large bay leaf

1 large sprig fresh rosemary, optional (because dried rosemary tends to be "woody" if I don't have fresh I prefer not to use it)

Lots of freshly ground black pepper

Pour oil into a large saucepan over medium high heat. When oil is hot and shimmering add the onions, celery and carrots; sauté until the onions are slightly transparent.

Add the garlic and the ham to the vegetables and stir for a minute or two before adding the broth and beans. Mash the beans slightly with a potato masher, mashing about one half of them. Add the bay leaf, rosemary and pepper.

Bring the contents to a boil, reduce heat to a simmer and cook for approximately 15 minutes or until the vegetables are tender but still a bit crisp to the bite and the broth has thickened slightly.

Remove from the heat, discard the rosemary and bay leaf.  Serve immediately.

Serves 4

Post a Comment