Eating

Quick and easy ham and bean soup

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Photo from chowhound.com

I meant to post this recipe after Christmas, as it’s a great way to use up leftover ham. But frankly, it’s good any time during the winter season. If you don’t have leftover ham, you can buy pre-cooked ham in the refrigerated section of your grocery store, or ask your deli to cut extra-thick slices off the shank for you. Chris and I found this soup to be tasty and satisfying, which has not been the case with past ham and bean soups I’ve made, when the crock pot zapped the ham of any identifiable flavor. This one cooks for about 15 minutes on the stovetop, making your total time in the kitchen about half an hour. I usually serve it with warm Rhoades rolls—my favorite.

Ham and Bean Soup
Adapted from Taste of Home

2 Tbl butter
2 medium carrots, chopped
2 celery ribs, chopped
½ cup chopped onion
½ tsp garlic, minced
3 15-½ oz cans great northern beans, rinsed and drained, divided
3 cups chicken broth
1.5 cups cubed fully cooked ham
1 tsp chili powder
¼ tsp pepper
1 bay leaf

Heat butter in a large Dutch oven on medium high heat. Add the carrots, celery, and onion. Sauté until tender. Add the garlic and cook until fragrant, about 30 seconds. Add in two cans of the beans, the chicken broth, ham, and spices. Pour reserved can of beans into a bowl and mash with potato masher until large lumps are gone. Add to soup pot, mix thoroughly, and bring to a boil. Reduce heat and simmer for 15 minutes or until heated through. Discard bay leaf before serving.

Yield: Approximately 6 1-cup servings

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