Creamy Ham Bone Soup with Beans
This is a Ham Bone Soup made using the slow cooker which is the most effortless way to cook leftover ham bone. Set, forget, fall apart meat, flavour infused soup!
Ingredients :
- 1.2kg / 2.4lb leftover ham bone OR store bought ham hock / meaty bone
- 2 carrots , peeled cut into 3 chunks
- 1 celery stalk , cut into chunks
- 2 garlic cloves , minced
- 3 sprigs thyme or 1/2 tsp dried thyme
- 1.5 - 2 cups dried white beans , no need to soak
- 2 litres / 2 quarts water
- 2 tbsp butter or oil
- 1 onion , chopped
- 2 garlic cloves , minced
- 3 celery ribs , chopped
- 2 carrots , chopped
- 2 cups milk , any fat %
- 2 tsp Vegeta or other stock powder
- 60 g / 2 oz baby spinach
- 1/2 cup extra milk , any fat %
- 1/3 cup cornflour / cornstarch
Directions :
- Ham Broth:Place the Ham Broth ingredients in the slow cooker. Slow cook for 8 hours on low, or 4 hours on high.
- Remove ham bone. Shred meat and discard bone. Return half the ham to the slow cooker (remainder is pan fried).
- Discard thyme sprig.
- Remove then chop carrot and celery, return to slow cooker.
- Crispy Ham:Melt 1 tbsp butter in a skillet over medium high heat. Add half the ham and cook until golden and crispy.
- Transfer most to slow cooker - hold back a few for garnish.
- Soup Broth:In the same skillet, melt remaining butter. Add onion and garlic, cook 1 minute.
- Add celery and carrot, cook for 3 minutes until soft.
- Add 2 cups milk, stir.
- Soup Thickener:Mix cornflour and extra Milk. While stirring, pour into skillet. Mixture will thicken quickly.
- Once very thick and paste-like, scrape into slow cooker.
- Finish Soup:Add Vegeta into slow cooker. Stir to dissolve paste.
- Add spinach, push down into liquid.
- Slow cook 30 minutes on low or 20 minutes on high until spinach is wilted and broth is heated and slightly thickened.
- Serve garnished with crispy ham and a sprinkle of parsley, if desired!
