Every holiday, whether it is Thanksgiving, Christmas or Easter, I bake a big ham for the family. I can hardly wait for the ham to be devoured so I can use the bone in a big pot of white bean soup. The ham, itself, is usually served at least twice over the course of a few days. I admit, sometimes (like this past Thanksgiving) I don't wait for all of the ham to be gone before I claim the ham bone for soup.
I love the holidays and cooking for the holidays, but after several days of heavy feasting, I am always ready for a lighter fare of soup for a few days. For some, white beans are exclusively a side dish. For me, they make a fabulous soup! And, just so your know, I do make white beans as a side throughout the year. I make the side dish exactly the same way as I make the soup, but with less water.
White Bean Soup Recipe by Sylvestermouse
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I use a package of dried white beans. I do have a preferred brand, but I have been known to use different brands if I can't find the Camellia Great Northern Beans in the store. I have found that the Camellia brand has less beans that I need to throw away before cooking.
I use the entire package of beans in one pot of soup. I start by inspecting the beans as I rinse them in small batches in my colander. I toss any shriveled, dark or broken beans, as well as any bean loose or floating "skin".
All whole, white beans that pass inspection are placed in a large dutch oven size cooking pot, covered with water, and left sitting out on the kitchen counter to soak for 8 hours, or overnight.
Directions for White Bean Soup
- Rinse the Beans & Soak for 8 hrs. or overnight (water should be 2/3 up the pan since the beans absorb water while soaking)
- After 8 hours, Rinse the Beans again and put them in a dutch oven pot with Ham (Ham Bone Preferred) OR (2 T Bacon Grease if a ham bone is not available)
- Bring to a Boil, then turn the heat down to a low boil (on my stove top that is 3½)
- Add a generous amount of salt and pepper and stir the seasoning into the beans
- Cook covered (tilted lid or Pampered Chef Boil Over No More cover) on low simmer for 1½ - 2 hours
*Note: I normally check the cooking beans a few times to add water as
needed to keep the water from boiling down too low
Pampered Chef Boil-Over No More Pot Cover Splatter Guard
Bacon Grease
I mentioned bacon grease in the recipe above because I season white beans with bacon grease if a ham bone is not available. Bacon grease is exactly what it sounds like. It is the grease that is rendered when cooking bacon. I cook bacon in the microwave on a bacon tray or rack that allows the grease to settle below the bacon. I literally pour the bacon grease from the tray into a bacon grease jar to use as needed, whenever needed. You will find a partly filled jar of bacon grease in my kitchen at all times.
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White Beans (Great Northern Beans) and White Bean Soup Recipe Review Written by:
© 2023 Cynthia Sylvestermouse
