January’s heat wave has not kept us from enjoying winter soups this week. On the contrary, we whipped up a delicious batch of ham bean soup like your mom used to make. It will warm you up and keep you full. Try making this easy, tasty recipe for dinner this week. You won’t be disappointed.
Classic Ham and Bean Soup
1 Ham hock
2 lbs. Ham, diced
1 lb. Lentils
2 lg. Cans chicken broth, separated (1- 1 ½ can portion and 1- ½ can portion)
2 Bay leaves
1 T. Canola oil
4 Stalks celery, diced
4 Small carrots, diced
1 Small onion, diced
1 Mini can tomato paste
¼ c. red wine
1 Medium can black eyed peas, rinsed
1 Medium can pinto beans, rinsed
1 Medium can black beans, rinsed
1 Medium can kidney beans, rinsed
Salt and pepper to taste
1. In a large stock pot, on medium heat, bring lentils, ham hock, diced ham, 1 ½ cans of broth and bay leaves to a boil. Reduce heat to low and simmer for 45 minutes stirring every 5 minutes. Some lentils should break down for the proper consistency.
2. While the lentils are simmering, heat oil in large deep skillet over medium heat. Sauté carrots, celery and onion for 3-5 minutes. Add tomato paste, gently incorporating the mirepoix (carrots, celery and onion.) Cook for an additional 2-4 minutes or until the paste begins to stick to the bottom of the skillet. Deglaze the pan with wine, scraping up all the caramelized tomato paste, and reduce by ½. Add ½ can portion of broth and simmer for 3 minutes stirring to incorporate thoroughly.
3. After lentils have cooked, add the mirepoix and tomato mixture to the lentil pot as well as all the beans. Stir to mix everything well. Simmer on low an additional 20 minutes stirring often to prevent any scorching.
4. Remove ham hock and both bay leaves. Serve hot with optional grated parmesan on top or with a grilled or toasted crostini. Enjoy!
