Growing up, I was a sucker for Campbell's Bean & Bacon soup. It was a comfort food of sorts. Now, one of my favorite things to do is transform the leftover Easter ham into my version of the soup.
1 tbsp Butter
2 Leek leaves - diced
3 Carrots - peeled and diced
1 Clove Garlic - minced
24 oz Navy Beans - drained and washed
1 lb Cubed Ham
32 oz Pork Stock (details below)
2 cups Water
1/2 tbsp Oregano
1/2 tbsp Thyme
How to make the Pork Stock:
The stock used in this recipe can be made from the bone of the ham and meat still attached to it. Simply submerge the bone in a large pot of water and bring to a boil. Bring down to a simmer and let it simmer for up to a couple hours until the stock is reduced and has a strong pork flavor. Add salt to taste.
- In a large pot, melt butter. Add diced carrots and leeks with a a bit of salt. Cook until leeks start to get soft. Add minced garlic and cook until garlic starts to brown.
- Add pork stock, water, beans, ham, oregano, and thyme. Bring to a boil and then reduce to a simmer.
- With a slotted spoon, mash beans against the bottom of the pot in order to create a creamier texture in the soup broth. Reduce soup until desired thickness and texture, can be over an hour depending on heat. Add salt and pepper to taste.