Good morning! 2015! Wow, it seems strange to be writing that. I feel as if just a few weeks ago I was wrapping gifts and baking tasty treats to send off to friends and family.
I feel a bit discombobulated this month, as I will be spending the Winter at home and not with my parents and friends in Wisconsin, as I have done the last three years. Don’t get me wrong, I will not miss the unending amounts of snow but I will miss the time with my parents, siblings and friends.
This past week we had a bit of a chill in the air and decided that as Winter had “set in” we would warm ourselves with some hearty White Bean and Ham Soup. I love soup and like to have at least one pot a week on the stove in the winter, it makes the house cosy and toasty and is always nice to have something to warm the belly.
This soup could not be easier, you can make it on the stove or in a crock pot, either way it turns out perfect!
White Bean and Ham Soup
2 lbs dried beans, soaked overnight and then culled
2 Tablespoons olive oil
1 cup diced yellow onion
5 clover of garlic diced
1 ham bone from a spiral ham or 11/2 cups of diced ham
6 cups of chicken/vegetable broth
2 cups of water
2 springs fresh rosemary
1 spring fresh thyme
4 fresh bay leaves
Salt and pepper to taste, AFTER the beans are cooked
Turn the crock-pot to high, add the olive oil, onions, and garlic and the chopped ham or ham bone. Rinse the pre-soaked beans, making sure to get rid of the stones. Add the beans to the pot, and then add the broth and water, making sure that the beans are covered by at least two inches of water. Then throw in the fresh thyme, rosemary and bay leaves. Put on the lid and cook for a minimum of 4 hours, or until the beans are soft. Some pots make take more or less time.
Once the beans are soft, salt and pepper the soup to taste. Serve with fresh crusty bread and enjoy!
I hope that you stay warm and have a wonderful week!