Chef Robert Carter makes White Bean and Ham Soup with leftovers
White Bean and Ham Soup
Cooked leftover ham bone, with some meat still attached
4 cups chicken stock
1 cup diced sweet onions
1/2 to 1 cup each: diced carrots and diced celery
2 teaspoons minced garlic
1/4 head cabbage
1 (15-ounce) can white beans, rinsed drained
1 (15-ounce) can diced tomatoes with juice
Salt and pepper to taste
Hot sauce to taste
1 tablespoon each chopped fresh basil and parsley
1 teaspoon chopped fresh thyme
Boil ham bone in stock for 20 minutes. Remove bone, cool and remove meat from bone. Dice or shred meat.
Add the onions, carrots and celery to the stock and bring up to a boil to start softening the vegetables. Add the diced ham.
Meanwhile, core the cabbage, then cut the leaves into thin strips. Add the garlic to the pot with the cabbage. Add the white beans and tomatoes. Season with salt and pepper and a dash or two of hot pepper sauce to taste. Add the herbs and simmer soup for 10 to 15 minutes, until vegetables are tender, before serving.
Chef Robert Carter of Carter’s Kitchen has appeared on the Food Network and “Martha Stewart Living” and been featured in numerous publications, including Food & Wine, Esquire, Bon Appetit and The New York Times.