Ham & Bean Soup

serves 8–10
Another match made in heaven.

2 cups roughly chopped ham
Bones from ham
1/4 cup olive oil
1 onion, diced small
3 carrots, diced small
3 stalks celery, diced small
4 cloves garlic, minced
3 bay leaves
2 tsp. crushed red pepper flakes
1 tsp. ground cumin
1/2 tsp. ground allspice
1/4 tsp. ground cloves
8 cups broth or water
4 cups cooked beans
Kosher salt and ground black pepper to taste

In an 8-quart soup pot over medium-high heat, heat oil until it shimmers; reduce heat and add onion, carrots, celery, garlic, bay leaves, and spices. Cook, stirring often, until vegetables are translucent, about 10 minutes. Add ham and bones and cook 5 minutes more. Add broth or water and bring to a simmer. Add beans and simmer 1 hour. Transfer about 1/3 of soup to a blender and purée; return this to the pot. Season well with salt and pepper; remove ham bones before ladling into soup bowls.

Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.