TASSO HAM & WHITE BEAN SOUP
Since moving to the South, there’s one ingredient I couldn’t wait to get my hands on; Tasso Ham. I was first introduced to it when I was all but 13 years old, growing up in Philadelphia, and was taught how to make Tasso Ham and Shrimp from Miss Rice (Pronounced, ‘Reese’; a nickname to Clarice), only to find out some years later when I developed a memory craving for it that this specialty of the South can only be found in these parts and nowhere else without having to order it online, or in Miss Rice’s case; having a family connection from Louisiana to bring you some when visiting during holidays. Made from the pig’s shoulder, Tasso Ham is smoked, spiced, and cured. It can be eaten on its own, but more often used as part of a flavor base to stews, veggies and soups. Did I say soup? Well, yes, clearly I did.
My Tasso Ham & White Bean Soup is a quick jaunt in the kitchen using this miracle meat to make a rich, savory potage in no time. And, it can all be made in a skillet. Now, ain’t that reason to get hog wild?
PREP/COOK TIME: 25 Minutes
Makes 1 – 2 Servings
INGREDIENTS
1 Tb – Olive Oil ($5.99 25 Oz Bottle / $.12)
4 Oz – Tasso Ham ($4.79 8 Oz / $2.39), Chopped, or
4 Oz – Boar's Head Boneless Smoked Ham Steak ($5.49 7 Oz / $2.74), Chopped
1 Tb – Minced Garlic ($1.57 3ct Bag / $.18)
1 Tb – Tomato Paste ($.49 6 Oz Can / $.06)
2 (15.5 Oz) Cans – Cannellini Beans, Drained and Rinsed ($0.99 each / $1.98)
2 Cups – Chicken Broth ($1.19 32 Oz Container / $.60)
1 Tsp – Kosher Salt ($2.38 48 Oz Box / $.01)
½ Tsp – Coarse Black Pepper ($4.48 3.12 Oz / $.06)
2 – 3 Scallions ($1.39 5.5 Oz Bag / $.20 - $.30)
TOTAL GROCERY COST: $24.26
FEAST COST: $5.60
THE NITTY GRITTY
In a large skillet or sauté pan, heat oil at medium high. Add ham; cook for about a minute before adding garlic. Add in garlic and tomato paste; stir to combine – cooking till garlic is fragrant and
paste has lost some of its rawness. Add 1 Cup of broth and one can of beans; season with salt and pepper and stir. Using the back of a large spoon or fork, mash beans into broth, leaving some chunky bits; stir and simmer for roughly 1 minute. Add remaining cup of broth and second can of beans; snip in desired amount of scallion stems, saving leaves for garnish, and stir. Simmer for 2 minutes, stirring occasionally. Let soup stand for a minute before serving. Snip scallion leaves for garnish.
Serve with buttered toast and enjoy!!
MARCH 5, 2021
