Soup season’s prime time is definitely winter. But as us hearty North Dakotans know, summer and consistently warm days don’t REALLY arrive until July. Ugh. So…if you have to have a leftover ham bone in your freezer from Easter maybe you want to make this? If you don’t have a ham bone don’t worry – you could easily use cut up ham instead. If the wind ever quits blowing I know we’d be grilling more often. Until then, inside cooking prevails.
This soups is full of veggies and has a little bit of kick from the chipotle peppers that are added.
Beautiful. There is not much better than the smell of this mirepoix sautéing on the stove.
- 2 Tablespoons Olive Oil/bacon fat/or butter
- 1 whole large Onion, Diced
- 3 whole Carrots, Chopped
- 3 stalks Celery, Chopped
- 3 cloves Garlic, Minced
- 1 large ham bone with meat (if you don’t have a bone, sub about 2 cups cut up ham)
- 4 cups Chicken Stock
- 3-5 cups water (enough to cover ham bone)
- 2 cans (15 Oz. Can) White Beans, Rinsed and Drained
- 1 14.5 ounce can diced tomatoes with juice
- 10.8 oz. bag frozen mixed vegetables (green beans, carrots and corn)
- 2 teaspoons Cumin
- 2-3 chipotles in adobo sauce, minced
- 1 whole Bay Leaf
- 1/2 tsp. dried thyme
- 1/2 tsp. red pepper flakes
- 1/2 tsp. dried Oregano
- 1 tsp. Montreal steak seasoning
- Salt And Pepper, to taste
Heat the olive oil in a large Dutch oven/pot over medium high heat. Sauté the onions, carrots and celery until they are softened and light golden brown, about 10 minutes. Stir in the garlic for about 30 seconds, and then add in the ham bone.
Pour in the chicken stock, water, beans, tomatoes, frozen veggies and spices, stirring well and scraping up the browned bits off the bottom of the pot. Before you add any salt, taste the broth—the beans/ham/stock can be quite salty as it is!
Bring to a boil, then reduce heat to low, cover and simmer for 2 hours or longer. Much of the ham will fall off the bone, but remove any that doesn’t. Remove bone (save for your dog!) Remove the bay leaf and serve.
The cast of characters as far as seasonings go. I love adding spices to my food – I have a drawer full of spices.
Big chunks of ham, a variety of veggies, filling beans and a tasty spiced broth makes for a hearty soup. Enjoy!