By Chef Alli
Ham and Bean Soup
Ingredients
- 1 ham bone with meat (or substitute ham hocks)
- 6-8 cups water
- 1 Tbsp. olive oil
- 1 bay leaf
- 1 lb. dry white beans
- 4 carrots, diced
- 1 large yellow onion, diced
- 4 stalks celery, diced
- 1-2 cups chopped ham
- 1 tsp. dried tarragon, or substitute 1 tsp. dried Italian
- seasoning
- Kosher salt and freshly ground black pepper, to taste
- ½ cup heavy cream
Instructions
Stove Top Method
Place ham bone with meat, bay leaf and beans in a large pot; cover with water and bring to a boil over medium-high heat. Reduce heat to low and simmer for three to four hours, or until beans are tender and meat on ham bone is releasing itself and is tender. Meanwhile, in a large sauté pan over medium-high heat, sauté carrots, onions, celery and chopped ham with tarragon in a bit of oil until softened; season to taste with salt and pepper. Remove ham bone and bay leaf from pot, removing any meat that is still attached to the bone and adding it back into the broth and beans in the pot. Add prepared sautéed veggies to pot and adjust seasonings to taste. Stir in cream and serve.
Pressure Cooker Method
Place ham bone with meat, water, bay leaf, oil and beans into pressure cooker pot, making sure pot isn't more than two-thirds full; lock lid into place and choose high pressure for 25 minutes. When timer goes off, use a natural pressure release. Meanwhile, in a large sauté pan over medium-high heat, sauté carrots, onions, celery and chopped ham with tarragon in a bit of oil until softened; season to taste with salt and pepper. Remove lid from pressure cooker; remove ham bone and bay leaf from pot, removing any meat that is still attached to the bone and adding it back into the broth and beans in the pot. Add prepared sautéed veggies to pressure cooker pot and adjust seasonings to taste. Stir in cream and serve.
