Lavender Ham and White Bean Soup

This ham and bean soup is one of my favorite recipes. The family has been making
it for decades. Because it just gets better as the days go by, we'll enjoy it
for dinner one night and then for lunch for several days afterward. Some stews
and soups improve the next. It's because the flavors from the beans, ham, and
vegetables have time to blend. The starch from the beans settles more into the
broth making the soup thicker and more stew-like too.

Servings: 8 people

Author:

Prep Time
10 minutes

Cook Time
3 minutes

Total Time
3 minutes

Course:

Ham and White Bean Soup

Cuisine:

French (Provençal)

Instructions

1 Method
2 • Sort the beans for debris. Place beans in a pot and cover with water, bring to
a boil. Turn off heat and let beans soak for at least an hour. Drain the water
and rinse the beans.
3 • While the beans are soaking, place shanks in a separate pot cover with 2 qt.
water. Add Herbes de Provence and Lavender. Bring to a simmer and simmer for
about an hour.
4 • Heat olive Oil on medium high heat. Add the chopped onions and cook until
translucent, about 6 minutes. Add the minced garlic and cook a minute more.
5 • Once the shanks have simmered for an hour, add the drained beans, the cooked
onions and garlic, and the chopped celery and carrots.
6 • Cook for another 40 minutes or so, uncovered, until the vegetables are soft,
and the meat easily pulls away from the bone. Remove and discard the bones and
pull off any meat and return it to the soup.
7 • Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve
with a spoon of coarsely chopped fresh Italian Parsley.

Lavender Ham and White Bean Soup

Course:

Cuisine:

🧂 Ingredients

Instructions

Welcome to RecetteBook