Lisa King’s Ham And Bean Soup
This soup is a great way to stay warm and well-nourished in the cold winter months. It’s also a good way to make the most of your Freedom Farms ham.
After serving the ham as a main course, set aside a few slices and the bones for this savory soup. The true beauty of this soup is its simplicity. It’s easy to make, and even better to eat the next day.
Here is the recipe for you to try, and remember—you can always pick up a quart of my soup at the Farmers Market to take home for your supper. I keep it in stock all winter long.
You Will Need:
- 1/2 cup chicken broth
- 1 large onion
- 1 Cup celery
- 1 Cup carrots
- 2 cans Cannellini beans
- 2 quarts water
- 1 cup cabbage
- ¼ cup barley
- 2-4 thick slices ham, cubed
- Ham bones
- Chop onions, celery, carrots, and cabbage.
- In a large soup pot, cover vegetables, broth, beans, barley, and water with 2 quarts of water and ½ cup broth.
- Add cubed ham and ham bone.
- Boil for 15 minutes, and then turn down heat to medium for 45 minutes.
- I add freshly cracked black pepper and dried oregano and parsley from my garden. Use your own dried herbs or a store bought Italian seasoning to taste.
By Lisa King