Bean and Ham Soup

The cannellini beans were so good in the white chili, I wanted to use them to make a soup with a ham bone from a spiral half ham. I’d frozen the bone and residual meat for that or a pea soup.

Not much to tell. It was a lot like making pea soup, including my addition of grated carrots and the use of chicken broth and seasonings like celery, thyme, onion and a bay leaf. The big lesson learned was that there was way too much ham, and ham flavor in the broth, for a single bag of beans (16 oz). If I do it again, I will use two bags of beans and/or save some of the ham broth and meat for a pea soup on the side. The wife prefers her pea soup minimally hammy, so I could have made a double of the bean and a single of pea soup out of what I had to work with.

I thought it was delicious, if a bit strong on the ham. Made my gout twitch slightly without actually flaring. I’ll happily make it again, or make a single soup of the beans with a modest amount of ham or other meat.

My second daughter fell in love with the beans as of this soup, so is begging me to make the chili again, as she no more than tasted that. I could see just eating them as a side, or using them as something different in a burrito, or as a twist in a traditional chili.

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