Ingredients (~4-6 servings)
- 1/2 lb dried beans (such as Cassoulet, Baby Lima, or Navy)
- 1/2 Tbsp olive oil
- 1/2 large yellow onion, diced
- 1 ham bone
- 1/4 lb small round potatoes, halved
- 1/2 bunch (about 2-3 cups) chopped kale
- 1/2 lb (about 1 1/2 cups) frozen peas
- 2 Tbsp chopped fresh dill
- 1/2 tsp white vinegar
- 1/2 tsp salt (to start)
- Fresh-cracked pepper, to taste
- Whole herb sprigs (dill, rosemary, thyme, or sage), optional
- Toasted breadcrumbs and olive oil, for garnish
Soak Beans and Prep Soup
Soak the dried beans in water for at least 8 hours or overnight. For a quick soak, cover them with boiling water and let them sit for one hour. Drain and rinse.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced onions and sauté until they are deeply browned and charred at the edges. A dark fond should start to form on the bottom of the pot.
Add the 1/2 tsp of salt, the ham bone, and the soaked, drained beans.
Add enough cold water to fully submerge the beans and ham bone – about 6 cups (1.5 quarts). If you are using them, add the whole herb sprigs now.
Simmer the Soup
Bring the water to a boil, then immediately reduce the heat to a very gentle simmer. You should only see a bubble here and there. Simmer for 1 hour, then add the halved potatoes.
Continue to simmer very gently until both the beans and potatoes are fully cooked and tender. This can take another 30 minutes to an hour; check for doneness every 15 minutes.
Remove the ham bone and set it on a cutting board to cool slightly. Discard the spent herb sprigs.
Stir in the chopped kale (it will wilt quickly), the frozen peas, the chopped dill, and the vinegar.
Finish and Serve
Once the ham bone is cool enough to handle, remove any remaining ham from the bone. Discard the bone and add the shredded ham back into the soup.
Taste the soup and add more salt and fresh-cracked pepper as needed.
Serve hot, topped with toasted breadcrumbs, a drizzle of good olive oil, and a bit more fresh dill.
Ham and Bean Soup
Ingredients
Ingredients (~4-6 servings)
- 1/2 lb dried beans such as Cassoulet, Baby Lima, or Navy
- 1/2 Tbsp olive oil
- 1/2 large yellow onion diced
- 1 ham bone
- 1/4 lb small round potatoes halved
- 1/2 bunch chopped kale about 2-3 cups
- 1/2 lb frozen peas about 1 1/2 cups
- 2 Tbsp chopped fresh dill
- 1/2 tsp white vinegar
- 1/2 tsp salt to start
- Fresh-cracked pepper to taste
- Whole herb sprigs dill, rosemary, thyme, or sage, optional
- Toasted breadcrumbs and olive oil for garnish
Instructions
- Soak beans in water overnight or quick-soak with boiling water for 1 hour.
- Heat olive oil and sauté onions until deeply browned.
- Add salt, ham bone, and beans to pot with 6 cups water.
- Bring to boil, then reduce to gentle simmer for 1 hour.
- Add potatoes and continue simmering until beans and potatoes are tender.
- Remove ham bone, discard herb sprigs.
- Stir in kale, peas, dill, and vinegar.
- Shred ham from bone and return to soup.
- Season with salt and pepper.
- Serve topped with toasted breadcrumbs, olive oil, and fresh dill.
