White Bean and Ham Soup with Corn Bread Croutons

Sunday Soup Day is back again. Despite the warm weather that would make most people run the opposite way. It's probably the last thing you're thinking of eating with the weather in the 70's but this soup was a winner, no matter the weather.

As I was typing up the recipe I realized I don't have our go-to corn bread recipe on the blog, which is a major problem as it is 1. delicious and 2. a specialty of cousin and me.

If you're using homemade corn bread, make it the day before you plan on having the soup so it's a little drier and easier to work with. You could always go with store bought if you're in a pinch, but homemade is definitely better.

I'll be sure to add corn bread to my list of items that need to be blogged!


White Bean and Ham Soup with Corn Bread Croutons
source: Williams-Sonoma

Ingredients:
4 thick-cut bacon slices
1/2 pound cooked ham steak, cubed
1 tablespoon olive oil
1 small yellow onion, diced
3 garlic cloves, minced
2 celery stalks, diced
2 cups chicken broth
2 cans (15 oz, each) cannellini beans, drained
Salt and freshly ground pepper, to taste

For the corn bread croutons:
1 day old batch of corn bread, cut into 1/2 inch cubes
1 tablespoon butter

Directions:
1. In a large pot over medium-high heat add the bacon and cook until crispy. Transfer to a paper towel lined plate. Let the bacon cool, then crumble into bite size pieces. Set aside in a bowl.
2. Add the ham to the pot and cook, until browned about 4 minutes. Add the ham to the bacon bowl.
3. Add the olive oil, onion, garlic and celery to the pot and saute until the vegetables are soft, about 5 minutes. Add the brother and beans and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and light cool slightly.
4. Puree half the soup with an immersion blender or in a blender. Return the puree to the pot along with the bacon and ham. Stir to combine. Season with salt and pepper.
5. To make the corn bread croutons, in a frying pan over medium heat, melt the butter. Make sure it gets nice and hot but doesn't burn. Add the corn bread cubes and cook, turning once until golden brown on both sides.
6. Serve the soup, topped with croutons.