In my last post, I told you I had a favorite way to use the ham bone left over from holiday hosting. Today, I came home from the gym and, as I sat [freezing] in my house, realized this was the perfect day to make my grandma’s ham and bean soup.
No, this is not going to be one of those stories about a made-for-tv grandma who made me cookies and cocoa as a kid. Ohhh no. The grandma responsible for this soup has tattoos and a temper and would be the first to tell you that cookies and cocoa will make you fat. This soup, however, channels all the hallmark-y, grandma-y warm feelings that may or may not reflect your real-live family matriarch. It’s also incredibly easy to make. So easy, in fact, that I text my mom once a year around this time to ask “are you SURE that’s all there is to it?.” She rolls her eyes [her mother’s daughter] and tells me not to overthink it. Story of my life.
Ham and Bean Soup
- 1 ham bone*, meat removed and set aside
- 1 white onion, diced
- 1 lb package dried white lima beans
- 6 cups chicken stock
- 3 cloves of garlic, chopped
- 1 tsp fresh thyme, chopped
- 1 bay leaf (2 if they are small, like mine)
- salt and pepper to taste
- 1 tbsp olive oil
*Note: my ham bone was small (4 lb ham), so I also added 1/2 lb of bacon ends I had. Ham hock would also work here. If you have a bone from a larger ham, you won’t need the extra.
Cut any large pieces of ham off the bone and set aside [we’ll use them later.] Place the olive oil in a dutch oven over medium heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add ham bone [and bacon ends/ham hocks, if using – see note above], dried white beans, thyme and chicken stock. Season with salt and pepper.
[OK, look, I know. I know you’re asking why I didn’t include soaking directions/time. The truth is, this soup works best when you don’t pre-soak the beans. Please don’t pre-soak them. Just toss them in and trust me. Go ahead. I’ll wait.]
Bring the soup to a boil, stirring occasionally, then reduce to a simmer and cover. Let simmer, covered for 1-1/2 to 2 hours, until beans are tender. When the beans are done, remove from heat and take out the ham bone. Remember the meat we cut off the bone and set aside? Dice into 1″ cubes and add it to the soup. Taste and adjust seasoning.
Serve hot, and if you’re like me, you’re adding a few slices of lightly buttered baguette next to your bowl. Just promise you won’t tell my grandma.
