Creamy Ham Bone Soup with Beans
Slow-cooked ham, tender white beans, vegetables and spinach make a creamy soup finished with golden, crispy ham.
By Cookin' Kitchen
- Servings: 6 servings
Recipe
Creamy Ham Bone Soup with Beans
Slow-cooked ham, tender white beans, vegetables and spinach make a creamy soup finished with golden, crispy ham.
Cookin' · https://cookin.club/recipes/creamy-ham-bone-soup-with-beans
- Servings
- 6
Ingredients
For 6 servings
Homemade ham broth
Ham bone soup
Thickening
Equipment
- Slow cooker
- Skillet
Instructions
Ham broth
Step 1: Place the ham broth ingredients in the slow cooker. Cook on low for 8 hours or on high for 4 hours.
Step 2: Remove the ham bone. Shred the meat and discard the bone. Return half the ham to the slow cooker; set the rest aside to pan-fry.
Step 3: Discard the thyme sprig.
Step 4: Remove the carrot and celery, chop them, and return them to the slow cooker.
Crispy ham
Step 5: Melt 1 tbsp butter in a skillet over medium-high heat. Add half the ham and cook until golden and crispy.
Step 6: Transfer most of the crispy ham to the slow cooker, holding a few pieces back for garnish.
Soup broth
Step 7: In the same skillet, melt the remaining butter. Add the onion and garlic and cook for 1 minute.
Step 8: Add the celery and carrot and cook for 3 minutes, until soft.
Step 9: Add 2 cups milk and stir.
Soup thickener
Step 10: Mix the cornflour and extra milk. While stirring, pour the mixture into the skillet; it will thicken quickly.
Step 11: Once the mixture is very thick and paste-like, scrape it into the slow cooker.
Finish the soup
Step 12: Add the Vegeta to the slow cooker and stir to dissolve the paste.
Step 13: Add the spinach and push it down into the liquid.
Step 14: Cook on low for 30 minutes or on high for 20 minutes, until the spinach has wilted and the broth is heated through and slightly thickened.
Step 15: Serve garnished with the crispy ham and a sprinkle of parsley, if desired.
Notes
Variations and storage
Great northern, cannellini or navy beans work well. Canned beans can be used instead of dried; drain them and stir them in when returning the shredded ham to the slow cooker. You may need extra cornflour to thicken the soup.
Vegetable or chicken stock powder can replace Vegeta, or use a crumbled bouillon cube. For the greens, use chopped spinach, silverbeet or kale.
If the ham bone has little meat, add diced ham or use more vegetables. The recipe can be made in stages, pausing at points during preparation other than midway through the initial slow cooking.
Refrigerate leftovers for 3 to 4 days. If freezing, the cornflour may lose some thickening power; add more when reheating if needed.
Nutrition per serving
- Calories
- 352 kcal
- Fat
- 10 g
- Saturated fat
- 5 g
- Carbohydrates
- 44 g
- Sugar
- 9 g
- Fiber
- 13 g
- Protein
- 21 g
- Sodium
- 574 mg
- Cholesterol
- 38 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Slow-cooked ham bone and dried white beans build a richly flavored broth, while milk and cornflour give it a creamy texture without cream. Finish the soup with tender vegetables, spinach and golden, crispy pan-fried ham.
Use a leftover ham bone or a store-bought ham hock or meaty bone. The recipe also works with canned white beans; add them with the shredded ham, as described below.
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