Ham and Bean Soup - The Cheap and Easy Soup I Make Every Fall

By Sip and Feast · 540 min

Ingredients

Instructions

1. Put the ham shank, water, stock, thyme and bay leaves in a large pot and bring to a boil.
2. Once boiling, reduce to a simmer for 2 hours with the lid slightly ajar, skimming scum from the surface every 30 minutes.
3. Meanwhile, heat the olive oil in a large pan over medium heat. Add the celery, onion and carrot with a pinch of salt and cook until moderately soft, about 5 minutes.
4. Add the garlic and cook for 2 more minutes.
5. Add the vegetables and the beans to the pot and simmer, lid slightly ajar, for 45 minutes or until the beans are tender.
6. Taste and season with salt and pepper.
7. If the soup is too thick, add more water or stock. If it is too thin, mash some beans against the side of the pot with a wooden spoon.
8. Remove the ham bone, take off all the meat, return it to the soup and stir in the parsley.

Summarized from Sip and Feast's video. Watch it for the details.

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