+
0 (0)

Category: Soups

White Bean and Ham Soup With Dandelion Greens

Remember when Euell Gibbons made the Johnny Carson show just by claiming, har-har, that dandelions were edible? What a goof he was! Well, guess what. My local supermarket has had big stacks of dandelion greens in stock all winter. Truly, ... Read more

Total time: 2 hours 40 minutes | Serves 6 to 8
  • 1 pound ham, cut in bite-size pieces
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 pound Great Northern beans, rinsed and broken pieces picked out
  • 8 cups water
  • Salt
  • 2 bay leaves
  • 1 bunch dandelion greens, tough parts of stems discarded
  • Freshly ground pepper

Step 1Heat the oven to 350 degrees.

Step 2Heat the ham in a large, heavy oven-proof soup pot over medium heat. Add the carrots, cover and cook 5 minutes. Add the onion, cover and cook until soft, stirring several times so they don't stick to the bottom, about 10 more minutes. Add the beans, water, 1 teaspoon salt and bay leaves, cover and bake until the beans are quite tender, about 2 hours.

Step 3Chop the dandelion greens, remove the soup pot from the oven and stir in the greens. Replace the cover and set aside, off heat, until the greens have softened, about 10 minutes. Remove the bay leaves. Season to taste with pepper and salt, though the latter probably won't be necessary because of the ham.

Each of 8 servings:
236 calories; 1,069 mg sodium; 30 mg cholesterol; 5 grams fat; 2 grams saturated fat; 22 grams carbohydrates; 17 grams protein; 6.82 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Soups
Mussel stew with potatoes and sausage
Rockfish soup with fennel and potatoes
Table 8 corn soup
Sisley Italian Kitchen Cioppino