Ham Bone White Bean Chowder

Name: Ham Bone White Bean Chowder
Total time: 90 min
Yield: 2
Ingredients: 1 ham bone with meat; 4 quarts water; 1 lb dry great Northern beans; water to cover; 2 cups diced fully cooked ham; 1 cup diced celery; 1 cup diced carrots; 1 cup diced onion; 2 cloves garlic, minced; 4 tbsp dry sherry; salt and pepper to taste; 1/4 cup minced fresh parsley

Transform your leftover Easter ham bone into a comforting and tasty soup with this recipe. It combines homemade ham stock, dried white beans, and veggies for a satisfying meal.

Recipe Info

Prep Time

90 min

Difficulty

Easy

Servings

Nutrition

calories241kcal

carbohydrates33g

fat6g

fiber10g

protein15g

sodium436mg

sugar3g

Dinner American

Ingredients

1 ham bone with meat

4 quarts water

1 lb dry great Northern beans

water to cover

2 cups diced fully cooked ham

1 cup diced celery

1 cup diced carrots

1 cup diced onion

2 cloves garlic, minced

4 tbsp dry sherry

salt and pepper to taste

1/4 cup minced fresh parsley

Directions

In a large pot or Dutch oven, combine the ham bone and 4 quarts water. Bring to a boil, then cover and reduce heat; simmer for 10 to 12 hours. The stock can be made ahead of time and stored in an airtight container in the fridge or freezer for longer storage.

Place the beans in a large pot and cover with water. Soak overnight, then drain the beans and return them to the pot.

Once the ham bone is cool enough to handle, remove any edible meat. Strain the stock, reserving 3 quarts for the soup. The remaining stock can be frozen.

Add the reserved stock, ham, celery, carrots, onion, garlic, and a pinch of salt and black pepper to the soaked beans. Bring to a boil, then reduce heat to a simmer. Cover, tilting the lid to let steam escape; simmer until the beans are tender, about 1 1/2 to 2 hours. Add the sherry during the last 30 minutes of cooking and season with salt and black pepper.

Sprinkle servings with fresh parsley.