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Recipe: Ham and Bean Soup | Food and Drink News | St. Louis

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SHUTTERSTOCK

Try this ham and bean soup recipe for a hearty and warming soup.

When the temperatures and daylight hours decrease, there is a recipe that I use with peace of mind: Ham and Bean Soup. Not only is it comforting to me, it’s also a little salty and funky. It takes some time to prepare, but it’s worth simmering the pot for hours on the stove, scenting the house with sweet and savory ham flavors combined with the herbal notes of rosemary. The scent alone is worth the time and effort.

Contents:
Beans:
1 lb white beans (I prefer cannellini, but also great northern work)
1 lb dried red kidney beans

Meat Water:
1 gallon of water
4 sprigs of rosemary
2 bay leaves
2 ham legs, smoked
Vegetable clippings (save all your celery, carrot and onion clippings in the soup ingredients list)

Soup:
2 tablespoons of olive oil
1 pound ham, cubed
2 cups yellow onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 tablespoons of tomato paste
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon ground red pepper

Instructions:
Step one: soak the beans (separately)
Find large containers for each. For a pound of beans, I would soak them in a gallon of water. I usually leave them out for a few hours at room temperature, but if you make them longer, you’ll want to leave them in the fridge overnight. They will absorb all that water, resulting in a much shorter cooking time.

Second step: prepare the water

Take a large pot and fill it with water (probably about a gallon). Add ham knees, bay leaves, rosemary and any vegetable pieces. Bring the broth to a boil and then let it simmer for a few hours.

Step three: prepare the soup
Add two tablespoons of olive oil to a large saucepan and heat over medium heat. Add the ham and let sit for five to 10 minutes, until lightened and fragrant.

Add onions, celery and carrots. Let them sweat and be translucent.

Add tomato paste, Dijon, thyme and crushed paprika. Cook the ham in the pan for five minutes, stirring so as not to brown it. Drain the beans and add them to the soup pot, stirring to coat the soaked beans in the flavored oil.

Strain the broth, separate the ham knees and add the liquid to the soup pot. Discard the trimmings and herbs, but throw those ham knees back into the soup pot.

Bring the mixture to a boil and simmer for two to three hours, stirring periodically. Watch the beans closely, making sure they are cooked and tender.

Step 4: decorate!
The soup is great as is, so I keep the sauces nice and simple: a drizzle of olive oil, some cracked peppers, and some Parmesan cheese. If seasoning is preferred, you can add some thinly sliced ​​green onions, some chili oil, or some crackers for more crunch and texture. This classic soup also pairs perfectly with some cornbread or a nice loaf of focaccia.

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