- Heat olive oil in heavy bottomed stock pot over medium high heat. Add onions and saute until translucent, about four minutes, stirring frequently. Add celery and carrots, cook for three more minutes, then add garlic and cook another minute, until the garlic is fragrant. (Take care not to burn the garlic.)
- Add ham bones or hocks, chicken broth, white beans, liquid smoke, and rosemary to pot. Raise heat until soup is just boiling, then lower heat. Allow soup to simmer for about 30 minutes, until vegetable are cooked and carrots are soft.
- Remove the ham bone and rosemary herb garni (unless you chose to mince the rosemary). Remove any remaining bits of ham on the bone and put them back the pot.
- Using an immersion blender, blend soup to desired thickness and texture. (I like to leave some whole beans and vegetable chunks.) Add the diced ham to the soup. Heat through, another 4 to 5 minutes, before serving.
- Makes approximately 6, 2 cup servings.
1 T olive oil
2 cups diced yellow onion
2 cups diced celery
2 cups carrots, peeled and diced
2 t minced garlic
Ham bone or ham hocks
4 cups low sodium chicken broth
3 15oz cans of white beans, undrained
2 t liquid smoke
2 sprigs fresh rosemary (you can tie it up in cheesecloth to make an herb garni to immerse in pot, then remove later, or mince it very fine and leave it in.)
10 oz diced leftover ham
Salt and pepper to taste.