Ham and White Bean Soup
Finely ground ham infuses this simple soup with smoky richness in this recipe from Omaha’s Piccolo Pete’s. This recipe first appeared in our August/September 2013 Heartland issue with the story Here’s the Beef.
- 1 lb. Great Northern beans, soaked overnight and drained
- 10 oz. smoked ham, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- Bring beans and 10 cups water to a boil in a 6-qt. saucepan. Reduce heat to medium-low; cook, covered, until beans are very tender, about 1 1⁄2 hours. Meanwhile, pulse ham in a food processor until finely ground. When beans are tender, uncover and using a slotted spoon, transfer 2⁄3 beans to food processor with ham. Purée until very smooth and return mixture to pot. Continue to cook until soup is slightly thick, 25–30 minutes. Season with salt and pepper.