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Makes about 2 quarts
Place beans in a small soup pot. Tuck ham bone into the beans. Add broth, herb sprigs, bay leaves and 1 tsp salt. Bring to a boil, reduce heat, partially cover the pot and simmer until beans are tender, about 1 hour.
Pour everything into a large bowl. Discard herb sprigs. When ham bone is cool enough to handle, pull meat from the bone, chop into bite-sized pieces and reserve. Discard bone and gristle. Rinse the pot.
Warm oil in the pot over medium heat. Stir in onion, carrot, celery and garlic; cook until vegetables are tender, about 10 minutes, stirring occasionally.
Stir in reserved ham, beans and bean cooking liquid. Simmer gently for 15 minutes to combine flavors and warm through.
Stir in chopped thyme and sage, lemon zest and lemon juice. Season with salt and pepper. Serve warm.
*If your ham bone isn’t very meaty, add 2 c chopped baked ham.
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For a filling winter soup, I add elbow macaroni cooked just under al dente and finished in the broth. Hearty and delish with a crusty bread and quality butter.
Delicious. Filling. Freezes well leftovers!
Wonderful recipe
We love bean soup!! This is perfectly seasoned. We use chicken or beef instead of ham.