Ham and Bean Soup with Squash and Root Vegetables

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Holiday 2014

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Ham and Bean Soup

Ham and Bean Soup with Squash and Root Vegetables
1 (1- lb.) bag Elegant Bean Green Flageolet Beans
2 (32- oz.) containers chicken stock
2 cups water
1 large smoked ham shank
1/4 cup butter
1 cup chopped celery root
1 cup chopped parsnips
1 cup chopped kabocha squash
3/4 cup chopped carrots
3/4 cup chopped turnips
2 tsp. herbes de Provence

Prep: 30 minutes, Soak: overnight, Cook: 3 hours, Serves: 8

1. Place beans in a large pot; add enough water to cover 3 inches above beans. Let soak overnight.* Drain well.

2. Place in a large pot with stock and bring to a boil; reduce heat and simmer, covered, for 1 hour. Add ham shank and cook for 1 hour more.

3. While beans are cooking, melt butter in a very large skillet over medium heat. Add vegetables and sauté for 20 minutes, stirring frequently. Add to beans with water and herbs and return to a boil; reduce heat and simmer, covered for 1 hour more.

4. Carefully remove ham from soup and let cool slightly. Cut meat away from bone and stir into soup.

*To quick soak beans, bring to a boil and let simmer for 10 minutes; remove from heat and let stand for 1 hour.


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