Easy-to-make, hearty soup packed with smoked ham and 6 kinds of beans. One of my favorite cold weather comfort foods.
2 lb smoked ham bone
2 cups water
4 tablespoons butter
1 large yellow onion, diced
3 celery sticks, thinly sliced
15 baby carrots, thinly sliced
2 garlic cloves, pressed
1 ½ tablespoons flour
Chicken stock, up to 6 cups
2 cups heavy whipping cream
6 cans of beans (blackeye peas, navy, northern, pinto, red kidney, white kidney)
1 can fire roasted diced tomatoes
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cumin
¼ teaspoon nutmeg
¼ teaspoon paprika
Place ham in roasting pan with 2 cups of water. Cover and bake according to package directions. Once cooked, reserve stock (liquid) and remove ham meat from bones; cut or shred ham into small pieces.
Melt butter in a stockpot over medium heat. Add onion, celery, and carrots; cook for 10-15 minutes until carrots start to tenderize. Add garlic and cook another minute. Stir in flour until combined with butter and vegetables.
Add reserved ham stock to pot. Add chicken stock to equate to 6 cups of total liquid. So, if you had 2 cups of ham stock, you only need to add 4 cups of chicken stock. Bring to a light boil, stirring frequently, about 5-10 minutes.
Add heavy cream, ham, beans, tomatoes, salt, pepper, cumin, nutmeg, and paprika to pot; stir to combine. Simmer over medium-low heat for 30 minutes; stirring occasionally.
If desired, serve with crackers, shredded cheese, and French bread or cornbread. Enjoy!
Recipe by Modern Farmhouse Eats at http://www.modernfarmhouseeats.com/creamy-smoked-ham-bean-soup/