Ham and Bean Soup
This soup uses a leftover ham bone for a rich, smoky broth. The key is to heavily brown the onions at the start to build a charred, flavorful fond. Beans, potatoes, and kale fill out the soup, and a small amount of vinegar at the end brightens the final flavor.
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.
Notes
Cooking time varies based on bean tenderness. Check doneness every 15 minutes.