Rosemary Cannellini Bean Soup with Ham

This soup warms your heart and soothes your soul.  Like the perfect hug; this Rosemary Cannellini Bean Soup with Ham is the perfect way to cozy up this winter.

Rosemary Cannellini Bean Soup with Ham 4

Each year for as long as I can remember my daddy would make bean soup with ham the day after Christmas.  Growing up I was a super picky eater I loved ham soup, but hated the beans (I had issues with texture).  My dad aka “the Saint” that he is would make me my very own ham soup but instead of bean he would use potatoes.  To me it was the perfect soup; rich ham broth with creamy potatoes it was perfection!  Now that I’m a bit older my palate has changed slightly, and gone are the days of my hatred of beans.  I love Cannelllini beans especially with a bit of rosemary and olive oil.  Who knew?  And so I share with you one of my daddy’s recipes with my very own twist.  I hope you enjoy this Rosemary Cannellini Bean Soup with Ham as much as we do.

Ingredients:

1 leftover ham bone (with a bit of ham meat left on)

6 cups water

2 Cups Chicken Stock

3 Bay Leaved

4 Sprigs Fresh Rosemary

1 Tablespoon Fresh Thyme or 1 Teaspoon dried

4 Cups Ham, diced

5 Carrots, peeled and chopped (I used purple and orange)

1 Medium Onion, diced

4 Cloves Garlic, minced

4 Potatoes, peeled and diced

5 Stalks Celery, chopped

1 Tablespoon Fresh Ground Pepper

1 Tablespoon Salt

2 (14oz) Cans of Cannellini Beans

1/2 Cup Cream if desired

 

In a large stock pot boil the ham bone with the water, bay leaves, chicken stock, one celery stalk and 2 sprigs of rosemary over medium heat.  Bring the stock to a boil and boil for about 30 mins.  Remove the ham bone and celery stalk from the stock and discard.

 

Rosemary Cannellini Bean Soup with Ham

 

Add the potatoes and cook for 3o minuets until soft this gives the soup a creamy texture.  If you have leftover mashed potatoes from the holiday those work perfectly too!

Then add the remaining ingredients (garlic, celery, ham, carrots, beans, remaining rosemary and thyme).  Cook over medium heat for 20-30 min until everything is heated through.  Just before serving fish out the 3 bay leaves or you can serve them in the soup and give the person who finds them a prize!  We like surprise kisses in my house 😉

 

Rosemary Cannellini Bean Soup with Ham 2

 

This Rosemary Cannellini Bean Soup with Ham pairs beautifully with a little Sweet Honey Cornbread.  It’s the perfect soup for those chilly winter days.  If you decide to make a big batch it freezes beautifully.  I put mine in small containers then pop them out of the freezer on those days when I’m rushing out the door to work.

Rosemary Cannellini Bean Soup with Ham 3

 

Rosemary Cannellini Bean Soup with Ham
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
This soup warms your heart and soothes your soul. Like the perfect hug this Rosemary Cannellini Bean Soup with Ham is the perfect way to cozy up this winter.
Ingredients
  • 1 leftover ham bone (with a bit of ham meat left on)
  • 6 cups water
  • 2 Cups Chicken Stock
  • 3 Bay Leaved
  • 4 Sprigs Fresh Rosemary
  • 1 Tablespoon Fresh Thyme or 1 Teaspoon dried
  • 4 Cups Ham, diced
  • 5 Carrots, peeled and chopped (I used purple and orange)
  • 1 Medium Onion, diced
  • 4 Cloves Garlic, minced
  • 4 Potatoes, peeled and diced
  • 5 Stalks Celery, chopped
  • 1 Tablespoon Fresh Ground Pepper
  • 1 Tablespoon Salt
  • 2 (14oz) Cans of Cannellini Bean
Instructions
  1. In a large stock pot boil the ham bone with the water, bay leaves, chicken stock, one celery stalk and 2 sprigs of rosemary over medium heat. Bring the stock to a boil and boil for about 30 mins. Remove the ham bone and celery stalk from the stock and discard.
  2. Add the potatoes and cook for 3o minuets until soft this gives the soup a creamy texture. If you have leftover mashed potatoes from the holiday those work perfectly too!
  3. Then add the remaining ingredients (garlic, celery, ham, beans, remaining rosemary and thyme). Cook over medium heat for 20-30 min until everything is heated through. Just before serving fish out the 3 bay leaves or you can serve them in the soup and give the person who finds them a prize! We like surprise kisses in my house 😉

 

 

 

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