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Post-Easter Soup

Post Easter Soup

Post Easter Soup

I had another ham bone to use, courtesy of the crockpot spiral ham I made before Easter. When I’d made my last pot of bean soup I brought some to my Dad. He mentioned using cloves for seasoning. I was intrigued. He said to add the whole cloves from the start so they soften and are edible later in the soup. I liked the idea of clove seasoning in the soup and couldn’t wait to have a ham bone to make more bean soup!

Ham bone broth

Ham bone broth

After I removed all of the roasted ham from the bone I placed it in a soup pot with a few quarts of water and some chunks of onion. I let it come to a boil then simmered it for 5-6 hours on medium low. I strained the broth and refrigerated it until I was ready to make soup.

Add broth, beans, carrots, celery and onions to crockpot

Add broth, beans, carrots, celery and onions to crockpot

I poured the ham bone broth into the crockpot first. I added diced celery, diced carrots and diced onion to the crockpot.

Add potatoes, scrubbed and cut into cubes

Add potatoes, scrubbed and cut into cubes

I scrubbed several small russet potatoes (red potatoes would be fine as well) and cut them into a fairly small dice and added them to the crockpot.

Add diced ham

Add diced ham

I had about 2 cups of ham left and made sure it was cut into bits and chunks before adding it to the crockpot.

Add tea ball with cloves

Add tea ball with cloves

The I added the bay leaves and the tea ball that I’d put about 15 whole cloves inside.  I wasn’t sure I wanted to eat whole cloves so this time I used a tea ball I could remove.  I put the lid on the crockpot, set the dial to high and let my soup cook.

Cover and cook for 6 hours on high

Cover and cook for 6 hours on high

After 3 hours the soup wasn’t bubbling very much yet. I was surprised it took so long for the heat level to rise, but I’ve never made soup in the crockpot before. I let the soup cook on high for 3 more hours.

Post Easter Soup

Post Easter Soup

After 6 hours the soup had been bubbling away for an hour or two. The vegetables had softened and the castle was filled with the lovely fragrance. I turned the crockpot off and let it cool for 2 hours before refrigerating in containers. The soup would be part of dinner the next evening.

Post Easter Soup

Post Easter Soup

I reheated the soup for dinner the next evening and served it in bowls with a sandwich.  The soup was fragrant and delicious.  I liked the additional flavor of cloves in the soup.  It was a nice change.  I’d add a few less cloves next time to prevent them from being a little overpowering.

Post-Easter Soup

  • Servings: 8-10
  • Difficulty: easy
  • Print
  • 8 cups ham bone broth
  • 2 ribs celery; diced + any celery leaves
  • 5 carrots; sliced
  • 1 small onion; diced
  • 5 small potatoes; scrubbed and diced with skins on
  • 2 cups ham bits or diced ham
  • 4 cans cannellini beans (white kidney beans)
  • 2 bay leaves
  • 10 or so whole cloves (I’d reduce that to 5 or so and put them into a tea ball)
  • Salt and pepper to taste

To a large crockpot add the bone broth and rest of ingredients. Stir well and set on high. Cover with lid for 3 hours.

Stir, add salt and pepper to taste and continue cooking for 3 more hours.

Remove tea ball and bay leaves. Taste test for seasoning again.

Serve hot.

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