- According to legend, this soup was frequently found on the menu at the U.S. Senate dining room. When the weather became hot, it was discontinued. There was such an outcry, however, that it soon reappeared. Just to be certain that they would never be without their favorite soup again, the Senate actually passed a bill requiring that it be offered every day that the dining hall was open.
I can think of no better use for a leftover ham bone than as a main ingredient in this wonderful soup. This time of year, many people get spiral cut hams, but end up throwing away the bone after the meat is gone. What a waste! We were at Val's Restaurant in Daly City last night, and I had ham on the bone for dinner - I barely ate half of it and took the rest home, excited to have an excuse to make my favorite home-made soup recipe the next day.
"The Culinary Institute Book of Soups" is a great book to have in your pantry if you love soups like I do. Because it is not written by a celebrity who is trying to share their point of view with the home cook, the recipes are straighforward and reliable.
This soup takes about 3 hours total to make, which is about 40 minutes of hands-on time and the rest is the simmering and cooking. It's nice for a Sunday supper or post-holiday comfort meal. It is well worth it, and if you make it, be sure to follow the directions well, and don't omit any ingredients - the results will not disappoint you. It's also very cost-effective, even if you go out and buy a smoked ham hock instead of using a leftover bone. The recipe suggests that you serve the meat of of the bone as a garnish - I prefer to cut it up and add it back to the soup so that you get bits of ham with each bite.
Ingredients:
- 1 1/4 Cup dry navy beans (or Great Northern beans)
- 2 Tablespoons olive oil
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 garlic clove, finely minced
- 1/2 medium onion, finely diced
- 1 Quart chicken or vegetable broth
- 1 smoked ham hock (or leftover ham bone with meat on it)
- 1 yellow or white potato, peeled and diced
- Sachet: 3-4 whole black peppercorns & 1 clove, enclosed in teaball or cheesecloth
- Salt, to taste
- White pepper, to taste
- Tobasco sauce, to taste
- Sort thru beans, discarding any bad ones. Place the beans in a large pot and add enough water to cover them by at least 3 inches. Bring to a boil, remove from heat. Cover and soak for 1 hour. Drain the beans, rinse in cold water, set aside.
- Heat the oil in a soup pot over moderate heat. Add the carrots, celery, garlic and onion. Cook over low to medium heat until the garlic has a sweet aroma and the onions are light golden brown, about 5 minutes.
- Add the beans, broth, and ham hock. If necessary, add enough water to cover the beans by about 1 inch. Bring to a simmer, cover, and cook for 1 hour.
- Add the potato and the sachet. Continue to simmer over low heat until the beans and potatoes are tender enough to mash easily, about 30 minutes.
- Remove the ham hock from the soup. When it is cool enough to handle easily, pull the lean ham away from the bone and dice. Reserve the meat. (I put it to the side and add it back to the soup as a final step).
- Puree about half of the soup until smooth. Return to the pot. If necessary, thin the soup with additional broth.
Season with the salt, pepper and Tobasco sauce. Serve in heated bowls or cups.
Mmmmm mmmmm good!
