LeMoine Family Kitchen

Enjoying life... one delicious bite at a time

White Bean & Ham Soup

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A wonderful comfort meal from my friend… her White Bean & Ham Soup is sure to warm you up on a cold night! 
Hi Everyone~ I’m Lynn from Turnips 2 Tangerines~ I am thrilled that Angela has asked me to do a guest post today. We both started blogging around the same time, over a year ago and I have been a fan of LeMoine Family Kitchen ever since. Angela has a wonderful variety of recipes and everything she makes looks delicious and mouth watering! I want to congratulate Angela on her weight loss success and her success on a clean eating and healthy life style!! Way to go Angela!

Today I am sharing with you a recipe for White Bean and Ham Soup! Living in Northern WI, we have had temperatures in the low 30’s with even a few flurries! What goes better with cold weather than a big steamy bowl of soup! I love soup and during the winter months I can eat soup everyday! This soup is hearty and satisfying! Wonderful with or without a sandwich!
White Bean and Ham Soup
1 pound dried great northern beans
1 meaty ham bone or 2 smoked ham hocks
8 cups vegetable broth
6 cups water
3 medium carrots, sliced
3 celery ribs, diced
1 medium onion, chopped
3 cloves garlic, minced
1 small green pepper, seeded, chopped
1 small red pepper, seeded, chopped
1 can (14 1/2 oz) diced fire-roasted tomatoes
3 bay leaves
1 t dried basil
2 t creole seasoning
1/4 t pepper
2 T dried parsley flakes
2 t liquid smoke, optional
Place beans in a Dutch oven or soup kettle; add enough water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; return to Dutch oven or soup kettle; add ham bone or ham hocks. Add vegetable broth and water. Bring to a boil. Reduce heat; cover and simmer 2 hours. Add carrots, celery, onion, garlic, green pepper, red pepper and can of fire roasted diced tomatoes. Add seasonings and liquid smoke, if using. Simmer 1 hour longer. Remove meat and bones from soup. Remove meat from bones; dice and return to kettle. Heat through. Discard bay leaves before serving.

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