Irish Flag Bean Soup

This is a pretty soup that will drive off the chilly winds of March’s cool parade routes.  The orange, white and green comes from carrots, white beans, celery and green split peas.  Skip the ham and use vegetable broth if you are aiming for a vegetarian meal. 


Irish Flag Bean Soup
Makes 2 quarts of soup

Ingredients
1 tablespoon olive oil
2 stalks celery, with leaves, sliced
2 carrots, peeled and diced
½ white onion, peeled and diced
½ cup white wine
8 cups broth (chicken, turkey, vegetable)
2 cups water
ham bone (if available)
½ pound dried white beans (soaked)*
½ pound split green peas
½ teaspoon each thyme and marjoram
2 bay leaves
1 ½ cups cubed, cooked ham
½ teaspoon salt
black pepper to taste

Method

1. In a large stockpot or Dutch oven, heat oil over medium heat.  Add celery, carrots and onion and cook 4-5 minutes until tender and just beginning to brown.  
2. Lower heat and deglaze with white wine, using a spoon to scrape up any caramelized bits from the bottom of the pot.  If you are not using wine, deglaze with a few ounces of water or broth. 
3. Add broth, water, ham bone, herbs and soaked white beans.  Cover and simmer 20 minutes.  
4. Add split peas and simmer another 20-30 minutes.  Taste beans.  It may be necessary to cook the beans another 15-20 minutes to obtain a soft texture.  The beans should be just breaking down and thickening the soup.  
5. Remove the bay leaves.  Add cube ham and taste.  Add salt to taste (depending on saltiness of ham) and a good grind of black pepper. 

*You may substitute 2 14-oz cans white beans aka, navy beans, if you do not have dried white beans.  Drain the beans and add after the split green peas have cooked 20-30 minutes and are just softening.

Add-ins and variations: My husband will add hot sauce and if there is some leftover cooked rice, a scoop of that.  Or, stir in some curry powder to create Flag of India Bean Soup. 

Cooking with Beer: Ham

Take any last of winter chills out of March by cooking meats in beer.  It is a simple technique.  Ham, chicken and even lamb benefit from a slow braise in full bodied or light beers.  You can even use non-alcoholic beer and there are some better ones on the market these days. 

This is a one dish meal of ham and vegetables oven-simmered in a tightly sealed package of beer and chicken broth.  The slightly salty broth is the secret ingredient in the special gravy made from the pan drippings.  You can toss in some new potatoes with the other vegetables or bake sweet potatoes alongside.  We’re loving the sweet potato option of late. 

Ham Dinner with a Beer Gravy
Ingredients
2 pound (cooked) ham or smaller
1 large cabbage, cut in sixths
6 carrots, peeled and cut in large chunks
2 celery ribs, cut in half
optional: 6-8 new potatoes
1 cup beer
1 cup chicken broth
(If your ham is very small (1 pound or less), use about 1/2 the liquid.)

Gravy
1 tablespoon unsalted butter
1 tablespoon flour
Broth from pan (about 1 1/2 cups)
1/4 cup cream or milk
2 tablespoons finely chopped fresh parsley

Method

1. Preheat oven to 400˚F.  
2. Place ham, cabbage, carrots and celery in a roasting pan with high sides.  Pour on beer and broth.  
3. Use a large sheet of aluminum foil to cover pan, making sure edges are sealed. Bake for 1 hour (some larger hams will need 1 1/2 hours). The ham is ready when it reaches an internal temperature of 140˚F.  
4. If the vegetables are tender but the ham has not yet reached the ideal temperature, remove the vegetables and keep warm while the ham finishes. 

When the ham is ready, make the gravy.

1.  In a medium skillet, melt the butter.  Sprinkly flour over the melted butter and stir to combine, creating a roux.  Cook 1-2 minutes.  
2. Slowly pour a few tablespoons of broth into the roux and stir well to smooth out any lumps.  Add 1/2 cup more of broth, stirring mixture as liquid is added to create a thick gravy.  Stir in another 1/2 cup broth and taste.  
3. At this point you may want to add either the remaining broth, or if a bit salty, some plain water.   
4. Just before serving, stir in cream and parsley.  Serve over ham and cabbage.