Ham and Bean Soup

We had some friends over for dinner and had a beautiful spiral ham.  One of my favorite things about having ham, besides that it is so good, is the soups that come after!


What you will need...

• 5 cans of white beans, drained and rinsed, 1 can mashed
• olive oil
• 4 cloves of garlic, minced
• 4 cups of carrots, diced
• 1 bag of frozen peas
• 5 cups of diced ham
• ham bone
• 2 boxes of chicken stock
• 6 cups of water
• 1 cup of wild/brown rice mix
• 3 tbsps fresh thyme
• salt and pepper
• bay leaf
• 3 tbsps flour for thickining 

In a super large pot, saute the garlic, onions, and carrots for a few minutes.  Add the thyme, salt and pepper.  add the stock, water, and rice.  Bring to a boil for a few minutes, then stir in the flour.  Add the beans and ham. Add the peas after the beans and ham have cooked for a few minutes.  Add the bay leaf and ham bone.  Simmer for 1 hour until the rice is cooked.  Remove the bay leaf and ham bone.  Serve with warm cornbread...YUM-OLA!!!

How many people can eat...should feed 12-15 people.

Note:  There are many versions to ham and bean soup.  It is fun to play with variety and see what you come up with.  I decided this time to try some peas and rice.  Next time, maybe I will use the more traditional celery instead of peas, skip the rice, and serve the soup in a bowl over roasted diced red potatoes or mashed potatoes.