Ingredients
- 3 tablespoons butter
- 1/2 cup onions, finely chopped
- 1/2 cup carrots, finely chopped
- 1/4 cup celery, finely chopped
- 6 cups stock, consisting of 1 cup ham braising liquid, if available, plus canned or fresh chicken stock or all chicken stock
- Ham bone, optional
- A bouquet consisting 6 sprigs parsley and 1 small bay leaf, tied together with string
- 1 pound, 4-ounce can garbanzos (chickpeas), drained of all their liquid and washed in cold water
- 1 to 1 1/2 cups cooked ham, cut into small cubes
- 1 package frozen broad beans or string beans, defrosted
- 2 medium boiling potatoes, peeled and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1 tablespoon parsley leaves, finely chopped
Directions
Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot. When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown. Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil. Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour.
Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender. Remove the ham bone. Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 1 reviews
By 9141241
Milwaukee, WI
on January 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My husband does not like split pea or lentil soup and it's difficult to find anything else to do with a ham bone. This recipe fits the bill. We discovered we like garbanzo beans. I purchase french cut frozen broad beans, but otherwise use the recipe as is. Great with grilled cheese or by itself.
Read all 1 reviews