White Bean and Ham Soup

Perfect for a cold winter day! - Jane

White Bean and Ham Soup

Ingredients:

1 can cannellini or Great Northern beans

2 quarts water

2 to 3 pounds smoked ham shanks or ham hocks

Olive oil

1 tsp butter

1 onion, finely chopped

2 carrots, finely chopped

3 celery ribs, finely chopped

3 Yukon gold potatoes, cooked and mashed

2 cups diced roast ham

1 tsp Pepper

1 tbsp Dried thyme

1 tsp Garlic salt

Bay leaf

Put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the bay leaf. Warm on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.

Heat olive oil and butter in a small sauté pan on medium high heat. Add the chopped onions, carrots and celery and cook until translucent, about 5 to 6 minutes. Add the garlic salt, pepper and dried thyme.

Once the ham hocks or shanks have been simmering for an hour, remove the bay and bones  and add the chopped roast ham, beans (rinsed), the sautéed onions, the chopped celery and the carrots.

Simmer for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat is warmed through.

Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley!