From the Kitchens of Amy & JJ 

Tis’ the season! Well, almost. Even though the weather has been unseasonably warm, my natural palette is craving soup. Those rich homemade soups that provide a week’s worth of meals or freeze so wonderfully and you can enjoy the summer flavors well into the winter.

This week, we are featuring a Ham and Bean Soup. This recipe came to mind because our company recently sponsored a young man who raised a hog as an Agriculture Project. He sent us a photo and when his project ended, the pig was processed and a stand up freezer in our breakroom was filled with pork chops, ham steaks, bacon, spare ribs, sausage patties and more. I snagged a small teardrop ham and let it thaw out in the fridge. I am always a happier cook when I know I am working with foods that come from near home. Supporting those ranchers and growers!

Hammy – Beany Soup
1 – Smallish Ham or whatever you have leftover after making a ham (at least 2 cups chopped ham). Note, I have used ham steaks, leftover ribs and pork belly with this as well.
1 – Bunch of Celery (roughly 1 1/2 cups)
1 – Bunch of Carrots (roughly 1 1/2 cups)
1 – Sweet Onion
1 – Clove of Garlic (peeled)
1 – Pound of your favorite bean (Northern or Black Eyed Peas are great)
2 – Bay Leaves
8 – Cups Water
1 – Tbls Olive Oil
Salt and Pepper to Taste
Not required, but if you have a ham bone or ham hock, it will have a richer flavor

First, prep your beans. If they are dry, follow instructions on the bag for an overnight soak or a quick soak. Once beans are ready, drain and start the next step.
In a large pot, put heat at medium high, add the olive oil. Give the onion, garlic, celery and carrots a quick cook. About 6 minutes. the onions should become slightly translucent. Then add the ham and stir for 5 more minutes. Add the water, beans and bay leaves. Turn the heat down to low and let simmer for an hour, stirring occasionally. Add salt and pepper to taste – note, the ham itself is salty so watch how much you put in.
Serve warm with a piece of crusty bread and butter. Delicious and sticks to your ribs!
Bonus – separate into smaller freezable containers and put in the freezer.