Ham & Bean Soup

Ham & bean soup

Hearty soup that makes use of a left over ham bone

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 Yellow Onion ( Diced)
1 Ham Bone (See notes)
1 lb Dry White Beans
4 Cloves Garlic Minced
10 Cups Water
1 Tablespoon Brown Sugar
2 Bay Leaves
1 teaspoon Thyme
½ teaspoon Sage
½ teaspoon Rosemary
½ teaspoon Smoked Paprika
2 Cups Ham (diced)

Place a skillet over medium high heat. Add the oil and melt the butter into it. Add the onions and cook until golden, about 6-8 minutes. Add the garlic and cook for one minute more. Remove the onions and garlic to a slow cooker set on high. Set the empty pan back over medium high heat. Add 1 cup of water to deglaze the pan, scraping the bottom to get all the brown bits. Add the water to the slow cooker.
Add the remaining ingredients to the slow cooker, minus the chopped ham, nestling the ham bone down into the beans. Cover and cook for 7 hours.
Add the chopped ham and cook for one more hour. Taste and adjust for seasoning with salt.
Serve with a hearty bread.

NOTE: This recipe makes use of a leftover ham bone. Don’t bother removing any meat from the bone, the more meat that’s left on the bone the better, it adds flavor to the soup and makes it heartier.

Main Course, Soup

American, southern

Ham & Beans, Ham bone