White Bean And Ham Soup With Corn Bread Croutons
In this hearty and flavorful recipe, smoky bacon, savory ham, and creamy white beans come together to create a comforting and satisfying soup. The addition of corn bread croutons adds a delightful crunch to each spoonful, making this soup a perfect choice for a cozy meal on a chilly day.
— Constant Cookbook
Ingredients
- 4 thick-cut bacon slices
- 1/2 lb. cooked ham steak, cubed
- 1 Tbs. olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 2 cups chicken broth
- 2 cans (each 15 oz.) white beans, drained
- Salt and freshly ground pepper, to taste
- 1 Tbs. unsalted butter
- 1 small loaf corn bread, cut into 1/2-inch cubes
Instructions
- Set a large, heavy pot over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Transfer to a paper towel-lined plate. Let the bacon cool, then crumble into bite-size pieces. Set aside in a bowl.
- Add the ham to the pot and cook, stirring often, until browned, about 4 minutes. Add the ham to the bowl with the bacon.
- Add the olive oil, onion, garlic and celery to the pot and sauté until the vegetables are soft, about 5 minutes. Add the broth and beans and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and let cool slightly.
- Puree half of the soup in a blender. Return the puree to the pot along with the ham and bacon and stir to combine. Season with salt and pepper.
- To make the corn bread croutons, in a fry pan over medium heat, melt the butter. Add the corn bread cubes and cook, turning once, until they are golden brown on both sides.
- Ladle the soup into warmed bowls and serve immediately, topped with the croutons. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Soup of the Day</i>, by Kate McMillan (Weldon Owen, 2011).
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