I quite enjoy the taste of ham paired with sweet maple syrup. Always have. It probably has something to do with my father making the best pineapple, maple ham roasts all my life and now plain ham holds nothing for me. So, our ham for the soup became lightly browned maple glazed ham. Instead of a more stock based broth, we wanted a creamy flavor that would compliment the ham and beans. Cream of asparagus soup was an excellent addition. It added a really mild, slightly sweet base to the entire soup.
With so many fresh and rich flavors mingling together, this soup is delicate and robust all at the same time.
There's something so warm and inviting about this combination of ingredients. You just know it's going
to be wholesome, healthy, and happy soup.
The recipe makes a fairly decent amount, more than enough to freeze several helpings for later. It heats
back up fantastically after being frozen, just make sure to stir it well as the stock will separate some at first. As you can see from the images, we made skillet corn bread to eat with our soup. With butter and honey, it was the perfect "in between bites of soup" dessert!
Harvest Maple Ham & Bean Soup
Serving Size : 2 cups
Makes : 16 cups (4 quarts)
Ingredients :
1 lb ham, cubed
10 oz dried mixed beans
1 1/2 cups chopped green beans
1 clove garlic, minced
1 tomato, chopped
1/2 onion, diced
1/2 tsp cajun seasoning
2 tbsp maple syrup
1 can cream of asparagus soup
1/2 tsp black pepper
4 cups vegetable stock
2 cups chicken stock
2 cups water
Instructions : Add dried bean medley to a pot with water, asparagus soup, and stock. Begin to bring to a slow boil. After cubing ham, drizzle with maple syrup and sauté on low heat until ham is slightly browned. While ham is browning, chop up all fresh ingredients and add all remaning items into the pot. Simmer on lower heat for 4 hours or until beans are cooked thoroughly.
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Enjoy and Bon Appétit!
Nicole & Aaron
