A hearty, from-scratch soup made with local ingredients from Locals Market

There’s something deeply satisfying about a pot of soup that starts with a ham bone. This recipe is built around a Weaver’s of Wellsville ham bone, available right here at Locals Market in Dillsburg, and it’s the kind of meal that turns Sunday afternoon into something worth looking forward to all week.

 

 

The Full Recipe

Makes a full pot – halve it if you’re cooking for a smaller crew.

– 1 Weaver’s of Wellsville ham bone and any attached meat and glaze (plus any extra leftover ham, diced)
– 64oz turkey (or chicken) stock
– 3 T butter
– 4 cups mirepoix (chopped onions, celery, and carrots)
– 3 cloves pressed garlic
– Ground sage, rosemary, garlic powder, onion powder, and thyme
– Salt & pepper
– 4 15oz can Cannellini beans
– roughly 15oz tomato puree
– coriander
– smoked paprika
– 2 bay leaves

Instructions

1. Build your base stock. Place the ham bone and turkey stock in a large Dutch oven and bring to a boil. Reduce to a simmer and cook for at least 2–3 hours, until the marrow has rendered and the meat falls easily from the bone. Transfer the bone, meat, and stock to a separate bowl and let cool.
2. Sauté the aromatics. Melt butter in the Dutch oven over medium heat. Add the mirepoix and cook until tender, seasoning with a few dashes each of rosemary, sage, thyme, salt, and pepper. Add the pressed garlic and sauté until fragrant, about 1 minute.
3. Build the soup. Pour the ham and turkey stock back into the pot (leave the bone and meat aside for now). Stir in the tomato puree, Cannellini beans, a few dashes of coriander and smoked paprika, onion powder, and additional herbs to taste.
4. Add the meat. Pull the meat from the ham bone, chop it along with any additional leftover ham, and add it to the pot.
5. Simmer and serve. Tuck in the 2 bay leaves, bring to a gentle simmer, and cook for at least an hour before serving. Remove bay leaves before ladling.

A Few Notes

• Don’t rush the bone. The longer it simmers, the richer your broth. Two hours is good; three is better.
• Season in layers. Add herbs at the mirepoix stage, then again when you build the soup. Taste before each addition.
• Leftovers are the prize. This soup gets better on day two. Make the full pot and thank yourself later.

 

Find Your Ingredients at Locals Market

Weaver’s of Wellsville ham bones and hams are stocked at Locals Market in Dillsburg, PA along with everything else you need for this recipe. When you start with quality, locally-sourced ingredients, the cooking takes care of itself.

Stop in and see what’s fresh – we’d love to help you make something worth gathering around.

 

Looking for more recipe ideas using local products? Follow along with Locals Market for seasonal recipes, new arrivals, and what’s good right now.