Cure for the Easter Blues: Starring Ham Bone & Friends (White Bean & Ham Soup)

The post-holiday slump can be a bit of a downer.  Sad piles of Easter grass stuck to melted chocolate that has since been ground into the rug is no bowl of jelly beans, let me tell you.  With the adrenaline from the egg hunt mania gone and the relatives returning to their various corners of the globe, or tri-state area as the case may be, it is psychologically worthwhile to grab some left-over happiness where you can.

And grab it, I did.  Before the freshly carved ham had a chance to cool, I scooped up the giant meat covered femur of our tasty little friend, wrapped it in foil, and squirreled it away in the hard to see nether reaches at the back of the fridge.  It's a family of cookers, so I knew I had to act fast and discreetly before someone beat me to it.  Success! The ham bone is now safely tucked in my fridge as I 'quick soak' the beans.  

White Bean & Ham Soup for You and the Freezer

Ingredients:

1 large-large stockpot

2 pounds of dried white beans (great white northern or navy) soaked overnight or quick soaked*

1 giant ham bone

18 cups of cold water

4 large onions diced

6 stalks of celery sliced

6 large carrots

3 large potatoes peeled and chopped

6 cloves of finely minced garlic

4 ts of salt

1/2 tbs of pepper

4 generous sprigs of fresh thyme tied up with kitchen twine

2 bay leaves
2 C (or more) of leftover ham chopped up.

Directions:

Soak rinsed and sorted beans overnight or quick soak them (*put beans in a large pot, cover with water about 2 inches over the level of the beans.  Bring to a boil, remove from heat and let them sit for 1 1/2- 2 hours.)

Drain and rinse beans.  Return to huge stock pot (or cut the recipe by 3/4 for a normal quantity and use a regular pot).  Add 18 C of cold water to the beans.  Add ham bone, bring to a boil, reduce to a simmer, and cook for 1 1/2 hours.

Remove bone and add remaining ingredients and simmer for another hour except the chopped ham-- add that for the last 15 minutes of cooking.  Check to see if more salt is required & serve.  If a military regiment happens to be training nearby, feel free to invite them over for dinner as you'll probably have enough to comfortably feed them.

Additional notes:  To enhance the creamy sort of texture inherent to the beans, give it a couple swirls with an immersion (stick) blender or alternately, mash it around a bit with a potato masher before you add the ham. If you use the blender make sure to remove the bay leaves and thyme bundle before hand.