Smoked ham, white beans, and vegetables simmered in a silky bone broth.
WHAT’S GOING ON HERE:
Ham Bone: Using a ham bone makes for zero waste. When you get a sliced ham generally the further down you go the less it’s cut so making soup removes the marrow and the remaining meat. make sure the bone has some meat on it.
Mirepoix: Celery, onions, and carrots are soup staples that help add a nice earthiness and adding flavor. make sure to cut all the vegetables consistently to one another.
Swiss Chard: Chard really holds well to cooking. it can be simmered long and won’t even disintegrate. if chard isn’t available feel free to use kale, spinach, collards, or mustard greens.
White Beans White navy beans are a classic with ham. Use any of your favorites.
Peppercorns: Freshly crushed peppercorn is a must for great ham soup. It really sets it off. Take your peppercorns and lightly mash them with the back of a pan. Finish the soup off with a little extra.
TIPS & TRICKS FOR THE BEAT HAM, WHITE BEAN, & CHARD SOUP
soak the beans: soaking the beans shortens the cooking time and reduces gas. throwing them in a bowl and covering them with cool water is a great method for the night before. but if you are short on time adding the beans to the pot and bringing the water to a boil then removing the beans from the heat makes for the same day beans.
control the heat: over boiling beans will cause them to split from the outer shell resulting in mushy beans, and a lot of thick aquafaba. simmering the beans will not only keep the soup from over reducing but will keep the soup nutritionally dense and keep the ingredients whole.
chard stems: since the chard simmers with the beans feel free to use the majority of stems from the chard. the chard will eventually break down so you don’t have to worry about tough stems.
salt last: salting the beans before they have completely softened will harden the outside of the bean so keep the broth sodium down and save the sprinkle of salt for last when adjusting the seasoning.
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