My Grandma Inez always made white bean soup. It was the best tasting soup I can remember. She used ham bones or ham hocks. She was an amazing, old fashioned cook. I loved her and I miss her so much. This is a lovely way to keep her memory alive, isn’t it? I always think of her when I make it. This is my version of her white bean soup.
Don’t you love a dish you can just throw together in one pot? When using dried beans, they need to be soaked overnight, rinsed, and drained before cooking. I use a ham bone or you can use a ham hock for flavor, just like Grandma. If you don’t don’t care to use a ham bone or a hock, use chicken stock instead of water for the liquid. Make enough to freeze and enjoy later.
Here we go…
First sort the beans to remove any unwanted debris. Soak overnight. Simple put the beans in the pot you’ll be cooking them in and cover with about 3 inches of water. You can see how much they’ve increased in size through re hydrating. This will greatly decrease cooking time. Drain and rinse.
White Bean Soup with Ham Bone and Rosemary
1 pound of great northern beans, sorted, rinsed, and soaked covered with water over night
1 ½ cups celery and leaves, finely chopped
1 ½ cups onions, finely chopped
1 ½ cups carrots, finely chopped
1 ham bone or smoked ham hock
3 large cloves garlic, minced
1 tablespoon dried rosemary
8 cups water
½ cup chopped parsley
Salt and pepper to taste
1) Add all ingredients to the beans in the soup pot. Over medium heat, bring soup to a simmer. Cook for an hour, stirring occasionally, or until the beans are soft (this will require a taste). Remove the ham bone and pick off any meat and put into the soup, discard the bone. Add parsley. Taste before you season with salt and pepper. Makes eight servings.