Ham & Bean Soup

serves 8–10
Another match made in heaven.

2 cups roughly chopped ham
Bones from ham
1/4 cup olive oil
1 onion, diced small
3 carrots, diced small
3 stalks celery, diced small
4 cloves garlic, minced
3 bay leaves
2 tsp. crushed red pepper flakes
1 tsp. ground cumin
1/2 tsp. ground allspice
1/4 tsp. ground cloves
8 cups broth or water
4 cups cooked beans
Kosher salt and ground black pepper to taste

In an 8-quart soup pot over medium-high heat, heat oil until it shimmers; reduce heat and add onion, carrots, celery, garlic, bay leaves, and spices. Cook, stirring often, until vegetables are translucent, about 10 minutes. Add ham and bones and cook 5 minutes more. Add broth or water and bring to a simmer. Add beans and simmer 1 hour. Transfer about 1/3 of soup to a blender and purée; return this to the pot. Season well with salt and pepper; remove ham bones before ladling into soup bowls.