Hearty Ham and Bean Soup

Ham and bean soup is a classic, and perfect for a cold and dreary late winter lunch. It's also substantial enough for an evening meal.

Recipe:

Ingredients

• 1 lb. dry white beans (great northern or canellini) OR 2 15 oz. cans white beans

• 1-2 Tbsp. unsalted butter

• 1 medium onion, coarsely chopped

• 1 Tbsp. minced garlic

• 2-4 springs fresh rosemary

• 2-4 springs fresh thyme

• 1 ham bone OR two smoked ham hocks

• 1 lb. cooked ham, cut into bite-size pieces

• 1-2 Tbsp. Better Than Bouillon Ham Base or 1-2 cubes chicken bouillon (optional)

Directions

If you're using dry beans, soak overnight in cold salted water.

If you're using canned beans, drain and rinse them and set aside.

Heat the butter in the bottom of a stock pot until it quits foaming. Add the onions and sweat them until they're soft. Add the garlic and cook for another 30 seconds.

Stir in 8 cups water, rosemary, thyme, and add the ham bone or smoked ham hocks. Bring to a boil, then reduce heat and simmer, covered for 30 minutes.

Add the beans and ham and simmer for another 15-30 minutes or until the beans are tender.

At this point, remove the rosemary and thyme twigs (some leaves will be left behind) taste the soup, adjust seasoning with salt and pepper and (if needed) a tablespoon or two of Better Than Bouillon Ham Base or if that's not available, a little chicken bouillion. Whether this is necessary will depend on the size and quality of the ham bones/ham hocks you're using and how much meat/fat clinging to them. It varies.

Serves 4-6.

Full printable recipe at http://ift.tt/1PZNs5g

bon appetit