Ham-and-Bean Soup
A pan of cornbread is the perfect companion to this comforting and rich Southern-style recipe.
Serves 8
Ingredients
6 cups unsalted chicken stock
1 pound dried Great Northern beans, sorted of debris and rinsed
1 tablespoon chopped fresh thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 garlic cloves, chopped (about 1 Tbsp.)
3 celery stalks, cut into 1/2-inch pieces (about 1/2 cup)
2 large carrots, cut into 1/2-inch pieces (about 1 cup)
1 small yellow onion, cut into 1/2-inch pieces (about 1 cup)
1 large, meaty ham bone (about 4 lb.)
Preparation
Stir together chicken stock, beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.
Southern Living
April 2017
