White Bean and Ham Soup

This year's Easter ham was a fairly large one. Seven pounds plus. Way too much ham for two people on salt-restricted diets. But every now and then we'll enjoy a low-sodium meal (as opposed to a no-sodium meal). The key here is to make sure you watch the salt intake.

We don't measure or count the grams of salt. But we do watch how much we add to what we eat. For example, I like anchovies which by their nature are salty. So once every blue moon, I'll add a few to my salad or whatever I'm eating. That means to me that the anchovy should be the star of the meal because of its sodium content.

Now, back the the soup. We found this recipe on a website called Buns In My Oven. And while the recipe is a simple one, I made the adjustments necessary for our way of eating. I left out the salt and amped up the other seasonings. We don't like celery very much so we left that out as well. And we changed the water to stock for added flavor. And lastly, I added the red pepper flakes and the Parmesan cheese. For ease of cooking, I used canned beans instead of dried and adapted the cooking for the slow cooker as opposed to stove top.

I hope you'll give this excellent soup a try. It is hearty, filling, nutritious, and evokes the memories of our childhood.

WHITE BEAN AND HAM SOUP

Ingredients:

2 16-ounce cans of Great Northern White Beans

1 Tablespoon olive oil

1 medium onion, diced

3 stalks celery, diced

2 carrots, diced

2 cloves garlic, minced

8 cups of unsalted vegetable or chicken stock

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon dried parsley

2 teaspoons ground black pepper

½ teaspoon red pepper flakes (optional)

Directions:

Stove Top

1. Add the oil to a large stock pot using medium heat. When hot, stir in the onion, celery, and carrots to make a roux.

2. Cook the vegetables until softened, about five (5) minutes.

3. Add the minced garlic and cook for thirty (30) seconds more.

4. Add the stock and the seasonings (basil, oregano, and parsley), mixing well.

5. Add the white beans and stir to mix.

6. Bring to a boil over medium heat, reduce to a simmer, and cover with a lid. Cook for around 2 hours or until beans are almost tender. Stir the pot every half hour.

7. Add the ham and the pepper to the soup.

8. Continue simmering for another 30 to 60 minutes until beans are fully cooked.

Crock Pot (Slow Cooker)

1. Add the oil to a large stock pot using medium heat. When hot, stir in the onion, celery, and carrots to make a roux.

2. Cook the vegetables until softened, about five (5) minutes.

3. Add the minced garlic and cook for thirty (30) seconds more.

4. Add all remaining ingredients to your crock pot/slow cooker.

5. Set the crock pot to the LOW setting.

6. Cover and cook for 5 to 6 hours, checking to make sure the beans are tender and well cooked.

Serving:

Spoon into bowls and top with freshly grated Parmesan cheese. Add red and/or black pepper to taste.

This recipe makes approximately eight (8) 1 cup servings.

NOTES:

· If the broth is too thick, add addition water or stock to the pot to thin.

· Additional seasonings may be added as needed, to taste.

· Preference is for leftover ham to be used. But pre-diced ham from your local grocery store works just as well.

· Be aware that most all pre-cooked ham is made with some salt as seasoning.

Tastes even better the next day - once the flavors have melded.