Classic Ham & Bean Soup

Name: Classic Ham & Bean Soup
Prep time: 1 h 30 min
Total time: 3 h 50 min
Yield: 8 (1 1/2-cup) servings
Ingredients: Soup; 1 pound dry navy beans; 1 1/2 pounds smoked ham shank *; 6 cups water; 2 cups chicken broth; 1 small (1/2 cup) onion, chopped; 1 rib (1/2 cup) celery, chopped; 2 teaspoons finely chopped fresh garlic; 1 bay leaf; 2 to 3 medium (1 cup) carrots, chopped; 1 small (1/2 cup) red bell pepper, chopped; 1/2 to 1 teaspoon salt; 1/8 teaspoon pepper; Crostini; 1/2 (9-ounce) loaf French baguette, sliced into 1/2-inch slices; 2 tablespoons Land O Lakes® Butter melted; 2 tablespoons finely chopped fresh parsley, ** if desired

This savory soup is heartwarming–just like Grandma used to make.

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1 hr 30 min

Prep Time

03 hrs 50 min

Total Time

8 (1 ¹/₂-cup)

servings

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Ingredients

Soup

1 pound dry navy beans

1 ¹/₂ pounds smoked ham shank

6 cups water

2 cups chicken broth

1 small (¹/₂ cup) onion, chopped

1 rib (¹/₂ cup) celery, chopped

2 teaspoons finely chopped fresh garlic

1 bay leaf

2 to 3 medium (1 cup) carrots, chopped

1 small (¹/₂ cup) red bell pepper, chopped

¹/₂ to 1 teaspoon salt

¹/₈ teaspoon pepper

Crostini

¹/₂ (9-ounce) loaf French baguette, sliced into 1/2-inch slices

2 tablespoons Land O Lakes® Butter, melted

2 tablespoons finely chopped fresh parsley, if desired

*Substitute ham bone. **Substitute 1 tablespoon dried parsley.

How to make

STEP 1

Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain.
STEP 2

Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender.
STEP 3

Remove ham shank with tongs. Cool slightly. Cut meat from bone; discard bone, fat and skin.
STEP 4

Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender.
STEP 5

Heat oven to 400°F.
STEP 6

Brush both sides of baguette slices with melted butter. Place bread slices onto ungreased baking sheet. Bake 3-5 minutes or until bottoms begin to turn golden brown. Turn slices over; sprinkle with chopped parsley, if desired.
STEP 7

Serve toasted bread slices with soup.

Tip #1

Beans can be soaked overnight. Place dry beans in pan; cover with water 2 inches above beans. Let stand 8 hours. Rinse and drain. Begin recipe at step 2.