This One Hour Ham and White Bean Soup is a hearty and delicious dish that tastes like it has cooked all day thanks to the secret ingredient, a bottle of beer!
This month’s Progressive Eats dinner features Boozy Cooking! I love cooking with beer, it lends a great depth of flavor to recipes like my Beer Braised Pot Roast and Beer Battered Catfish Po Boys and this Ham and White Bean Soup!
We have finally moved into the log cabin!! Oh happy day. We are still finishing up the little things and unpacking and putting things away. However, I did manage to get my kitchen together and I had so much fun cooking in it this weekend. It is really my dream kitchen and I can’t wait to share it with you soon!
Soup has become one of my favorite comfort foods and this is just a good solid soup recipe. Really simple and just what I needed on a blustery cold day. It is perfect for using up leftover ham and goes together quickly for a great weeknight dinner.
I diced up the vegetables and started them cooking with the garlic. Added in the Petit Jean Meats Ham to brown it just a bit. I added in the broth, beer and the beans and let it simmer for about 30 minutes. I used Shiner Bock, my new favorite beer, just use whatever you have on hand.
About the time the soup was done simmering I had the thought that barley would also be great in this soup. I will be trying that next time for sure.
Serve this up with a pan of Skillet Cornbread or your favorite crusty bread for a comforting and delicious dinner!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Boozy Cooking and is hosted by Megan Myers, who blogs at Stetted. For our Boozy Cooking dinner, we all created recipes using beer, wine, or spirits.
- Carbonnade Beef and Beer Stew from Mother Would Know
- Rum Jerk Chicken from Stetted
- Peruvian Pisco Roast Chicken from The Heritage Cook
- Red Wine and Pork Pasta Sauce Food Hunter’s Guide
- Sous Vide Chinese Drunken Wine Chicken from Jeanette’s Healthy Living
- Guiness Chocolate Cupcakes with Irish Whiskey Frosting from Creative Culinary
- Irish Cream Pots de Creme from That Skinny Chick Can Bake
- Chocolate Peanut Butter Porter Ice Cream Sauce from Pastry Chef Online
- 2 tablespoons olive oil
- 2 stalks celery, diced
- 1 small onion, diced
- 1 carrot, diced
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- ½ pound smoked ham, diced
- 2 cans 15.5 oz Cannellini beans
- 3 cups chicken broth
- 12 oz beer
- Place a Dutch oven or heavy pan over medium- high heat. Add olive oil celery, onions, carrot and garlic. Season with salt and pepper. Cook, stirring often until vegetables soften, about 10 minutes. Scrape vegetables to sides of pan and add ham to center. Cook for about 5 minutes or until ham starts to crisp and brown. Add beans, chicken broth and beer. Raise temperature to high and bring to a boil. Lower heat to simmer and cook, stirring occasionally for 30 minutes or until ready to serve.
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If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.