November 15th’s soup: White Bean and Ham soup.
The soup is salty and fatty from the ham and bacon and is overloaded with protein from the two types of pork and the beans. This soup was better after the first day. I didn’t add extra salt since there are so many salty ingredients in this soup. Because of this, the soup wasn’t well seasoned on the first day but afterwards, as the meat had time to infuse the broth, and it was the perfect amount of salt. We both loved this soup and it is being added to the “Make Again” list.
The recipe calls for corn bread croutons which I didn’t make since I am not the biggest fan of cornbread (sacriledge I know) but I have left the instructions for them in the recipe.
Recipe is below the cut! Happy munching!
4 slices thick cut bacon
1/2 lb cooked ham steak, cubed
1 Tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 celery ribs, diced
2 cups chicken broth
2 cans (470 g each) white beans, drained
Salt and freshly ground pepper
1 Tbsp unsalted butter
1 small loaf corn bread, cut into 1/2 inch cubes
1. Set a large, heavy pot over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Transfer to paper towels to drain. Let cool, then crumble into bite-sized pieces. Set aside in a bowl. Add the ham to the pot and cook, stirring often, until browned, about 4 minutes. Add the ham to the bowl with the bacon.
2. Add the oil, onion, garlic and celery to the pot and saute until the vegetables are soft, about 5 minutes. Add the broth and beans and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and let cool slightly.
3. Puree half of the soup in a blender. Return to the pot along with the ham and bacon and stir to combine. Season with salt and pepper.
4. To make the corn bread croutons, in a frying pan, melt the butter over medium heat. Add the corn bread cubes and cook, turning once, until they are golden brown on both sides.
Serve, topped with the croutons.