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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

White Bean and Smoked Ham Soup from Vermont Recipe

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This recipe for White Bean and Smoked Ham Soup from Vermont is from Fowler and Tellinghuisen Family Cookbook, 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup unsalted butter
1 medium onion, finely diced
2 carrots, finely diced
1 rib celery, peeled and chopped
1 leek, white and light green, finely diced
1 lb. white beans, rinsed, soaked overnight
8 oz. lean ham steak
salt
cayenne
1 bunch scallions, tops, bottoms sliced
1/2 tsp. rosemary
1/3 cup chopped parsley
HERB BOUQUET, tied together:
1 bay leaf
1 sprig rosemary
2 sprigs parsley
Directions:
Directions:
In a 4 quart stock pot over low heat, melt butter and add vegetables. Stir to coat. Add drained beans and diced ham and stir. Add the herb bouquet and water to cover and cook until beans are tender.

With a spoon, mash some of the beans against the inside of the pot to thicken the soup. Bring to a simmer. Add salt and cayenne to taste.

Remove the herb bouquet and stir in the scallions and a mixture of rosemary and chopped parsley. Ladle at once into hot cups or bowls.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2:30 plus overnight soak for beans
Personal Notes:
Personal Notes:
Best served with New England steamed brown bread which also appears in this book. The recipe comes from the New England Culinary Institute Cookbook.

 

 

 

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