I’ve often wondered why you can’t buy ham broth in stores. (If you see it, snap a pic and send it to me!) Ham bones make the BEST soups on the planet, and Green Bean Soup has been one of my family’s favorites since… I don’t know when. My mom made it when I was a child, and I’m not sure where the recipe came from. I can tell you, though, that I go out of my way to buy bone-in ham as opposed to boneless, because I can never get enough ham-based soups. I also use ham broth for split pea soup, multi-bean soup, and a few other kinds.
In THM parlance, most of my ham-based soups are totally crossovers (XO), which means they get their fats from the ham and their carbs from split peas or other dry beans. A crossover here and there is totally fine. If you’re in major weight-loss mode, you’ll probably want to limit crossovers, but I’m closing in on goal weight and consider a crossover or two a week to be completely fine. However, THIS particular recipe can go either to a full S (low carb, keto-style soup) or a crossover very easily. You’ll see how if you keep reading…
In a large pot, place:
• 1 meaty ham bone and any fat cap or gristle
• About 1 gallon of water (to cover)
Bring to a boil and simmer until the broth is rich and the remaining meat is falling off of the bone (several hours or all day). If you then chill the whole pot, the fat comes to the top and solidifies, making it very easy to remove. You’ll also want to remove the bones, fat pieces, and gristle then dice up any meat you’ve salvaged.
Pour about 2 cups of the broth into your blender and add:
• 1 cup frozen chopped okra
Blend until the okra is completely pureed. Pour into your soup pot and return the remaining broth and meat. Don’t worry about the green color of the okra-infused broth! When it is heated, the color dissipates.
Don’t have okra? You can skip it. The original recipe didn’t include it! However, okra is packed full of slimming and health benefits, and I slide it in wherever I can. It doesn’t change the flavor or consistency or look of this soup, but there’s an extra serving of vegetables in it. Win-win!
(And here’s my obligatory disclosure that any product links might be affiliate links. Clicking on them doesn’t cost you a penny more, and I get a small percentage of any sales.)
To the broth and meat add:
• 1 teaspoon summer savory. This herb gives Green Bean Soup its distinct flavor. Buy it! Totally worth it!
• 2 tablespoons dry parsley flakes or 1/3 cup chopped fresh parsley
• 4 cups green beans, chopped finely. I let frozen ones thaw slightly, chop them, and toss them in the pot.
• 2 cups diced fresh radishes
• 2 cups diced golden-fleshed potatoes* (for crossover) OR increase radishes to 4 cups OR substitute daikon or turnips for the potatoes (for S)
• Salt & Pepper to taste (most hams are salty enough you won’t need to add any)
* NOTE: Hadn’t heard golden-fleshed potatoes are now considered to be on plan in moderation? They are! Along with purple potatoes. Check out the THM Podcast with Serene and Pearl and some guy named Danny. The pertinent episode from Feb 20, 2019, is entitled We Have Changed Our Minds—Time To Let You Know! Scroll down for Episode 108. Or… here’s the transcript.
This is a soup Sadie from Raindrops on Radishes would come to enjoy early in her Trim Healthy Mama story!
Please Note: I am not an authorized Trim Healthy Mama coach or blogger, although I play one in fiction…
