Ham, White Bean & Rosemary Soup

I have been craving ham with the weather getting chillier and the days getting shorter. It just feels like ham should be eaten in the fall. I decided to give a shot at making a ham soup that doesn’t isn’t with split peas. I am quite proud of how this turned out.

This recipe does make a large batch of soup and is perfect for canning or freezing.

  • 1 ham steak, chopped into bit sized pieces and fat removed. Keep the bone as well
  • 1 & ½ cup celery, diced
  • 1 & ½ cup carrot, diced
  • 1 & ½ cup red onion, diced
  • 1 & ½ cup russet potatoes, diced
  • 6 large cloves garlic, roughly chopped
  • 3 cups white beans, either kidney, cannellini, great northern or navy beans
  • 7 cups chicken stock
  • 3 sprigs fresh rosemary
  • 2 tsp dry mustard
  • 1/2 tsp white pepper
  • Fresh ground black pepper to taste
  • 3 tbs oil
  1. Heat oil in a large pot over medium heat.
  2. Add all chopped veggies and rosemary sprigs, whole (the leaves will fall off the stems by the time it’s done simmering making less work for you 😊) into the pot and cook until tender. Approximately 10 minutes.
  3. Add all of the broth, chopped ham, ham bone, dry mustard, white pepper and beans into the pot.
  4. Bring to a boil, reduce heat to a low simmer.
  5. Simmer uncovered for 45 minutes, stirring occasionally
  6. Remove from heat, add fresh cracked black pepper and salt (if you think it needs it, I personally think the ham makes it salty enough)

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