Ham Escarole and Bean Stoup

Here is one of those comfort foods. Ham, escarole and beans, a thick than soup called stoup. I especially like to make on a rainy or cool day. Grandma always had a pot simmering on her old fashioned gas stove. I can still remember her lighting that stove with a match. Memories of years gone by, they go by so fast. Those days keep her memory alive.

I don't care what you put in the pot with meat and boiling water, I love soups like these. No it's not a typo, it's called Stoup. Stoup is a soup and stew combination because it's so thick and hardy. This is so meat, escarole, full of beans, and vegetables it's thicker than just soup, just perfect for those cooler days when you need something to warm you up but also comforting for most of us on a budget it will feed many family members if you'll share it. All you need is a dense loaf of rustic Italian bread and you will be getting the best experience!

Ham Escarole and Bean Stoup Recipe
1 Ham bone leftover with meat still attached (from your Holiday spiral ham or any other kind ham bone)
Water around 4 Quarts
1 cup of diced potatoes
1 bunch of escarole washed chopped and soaked making sure all the dirt is out ( best way is to boil it for 5 minutes)
1 cup finger carrots
3 or 4 chopped plum tomatoes
2 stalks of celery with leaves
1/4 cup chopped fresh parsley
olive oil
chopped minced garlic ( around 2 cloves)
2 cups cooked cannellini beans
salt, pepper and cayenne to taste
Place the ham bone in the water, bring to a boil and simmer until all the meat comes off that bone.
Take the meat off and remove bone. Add all the vegetables escarole and spices. Simmer until the stoop is fragrant around 45 minutes on low. Serve with crusty Italian bread. Delicious!