This soup is a great way to use up the ham bone from a holiday meal. Any combination of white beans will work as long as they have around the same cooking time. Extra chopped ham can be added if there is a lot left over as well, but is not required.
Ham Bone and Bean Soup
- 1 large ham bone
- 3 cups assorted white beans (I used 1/2 lima, 1/4 great northern, 1/4 garbonza)
- 2 leeks chopped roughly white and green parts seperated
- 5 cloves garlic
- 3 cups cooked diced ham
- 1 rib celery chopped fine
- 1 stick cinnamon
- 1 cup dry white wine
- 1 quart chicken stock
Wash beans and soak in cold water overnight. Bring two tablespoons butter and one tablespoon olive oil to heat in a large pot. Add white part of leeks and cook until softened. Add celery and garlic and cook until fragrant. Add ham bone and cook over medium heat until any meat is slightly seared. Add wine and deglaze pan. Add beans, chicken stock, two cups water, green part of leeks, and cinnamon stick. Bring to a boil then simmer until beans are soft, about an hour. Add more water to soup if level gets to low. Add chopped ham and cook until hot and soup is thick. Remove the bone and the cinnamon stick. Serve with biscuits or corn bread.