- 4 slices thick-cut bacon
- ½ lb (250 g) cooked ham steak, cubed
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 celery ribs, diced
- 2 C chicken broth
- 2 cans (15 oz) white beans, drained
- Salt and pepper
FOR CROUTONS
- 1 Tbsp unsalted butter
- 1 small loaf corn bread, cut into 1/2 inch cubes
Set a large, heavy pot over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Transfer to paper towels to drain. Let cool, then crumble into bite-sized pieces. Set aside in a bowl. Add the ham to the pot and cook, stirring often,. Until browned, about 4 minutes. Add the ham to the bowl with the bacon.
Add the oil, onion, garlic, and celery to the pot and saute until the vegetables are soft, about 5 minutes. Add the broth and beans and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and let cool slightly.
Puree half the soup in a blender. Return to the pot along with the ham and bacon and stir to combine. Season with salt and pepper.
To make the corn bread croutons, in a frying pan, melt the butter over medium heat. Add the corn bread cubes and cook, turning once, until they are golden brown on both sides. (This part was a lot of work and not exactly necessary. You could just serve with cornbread)
William Sonoma