Recipe: Ham & Bean Soup

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
Black Pepper

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.


  1. 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.
  2. Add pork stock, water, beans, ham, oregano, and thyme. Bring to a boil and then reduce to a simmer.
  3. 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.

John Tuckner

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