I love using a leftover holiday ham bone to make split pea soup, but I was in the mood for something a little different after Easter this year so I came up with this Potato, Ham and Bean soup. Simmering the ham bone in water transforms plain, old tap water into a richly flavored broth, which is deliciously rounded out with tender potatoes, creamy beans and smoky ham. Next time you find yourself with a ham bone on your hands, don’t toss it in the trash! Use this simple recipe to make a delicious and hearty soup!
Potato, Ham and Bean Soup
- 1 ham bone from 10 – 12 pound ham with some ham still on the bone
- 2 large russet potatoes, peeled and chopped into 1/2 inch pieces
- 2 tbsp. extra virgin olive oil
- 1 tbsp. unsalted butter
- 1 large onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 3 tbsp. fresh chopped parsley
- 2 cans white beans, drained and rinsed
- Kosher salt
- Freshly ground black pepper
- Place ham bone in a large soup pot and cover with water – about 12 cups.
- Simmer for 45 minutes.
- Add potatoes to water and continue simmering for another 20 minutes
- Meanwhile, add olive oil and butter to a large sauté pan over medium heat.
- When butter is melted, add onions, carrots, celery, garlic and parsley. Season with pinches of salt and freshly ground black pepper and cook for 7 – 8 minutes until everything softens.
- Remove about 1 cup of potatoes from the soup pot. Add potatoes and one can of beans to a blender. Blend until smooth.
- Remove ham bone from pot. Cut off excess ham, dice and discard bone.
- Add blended bean and potato mixture back to soup pot. Add ham and sauteed vegetables.
- Mix well, taste and season with pinches of salt and black pepper.
- Simmer for another 30 minutes until slightly thickened. Taste and adjust seasonings one more time before serving.