Fall is fast approaching and I am so happy. Making soups, roasting meats and vegetables, baking pies and cookies… It’s my favorite time of year! It’s a chilly day with lots of rain in the forecast so I made a big batch of white bean and ham soup. This is a quick and delicious soup that is great for either lunch or dinner. My children love it so much that it has become a regular dish in our house. I serve it with my house salad and crunchy bread… It’s a perfect meal.
White Bean and Ham Soup:
- 1/2 tbsp olive oil
- 1/2 yellow sweet onion
- 1 cup of carrots sliced
- 2 stalks of celery sliced
- 1 clove of garlic minced
- 1 1/2 cups of cooked diced ham
- 4 14oz cans of white beans or navy beans (rinsed & drained)
- 3 cups of chicken stock
- 1 bay leaf
- Sea salt and fresh cracked pepper to taste
Heat large dutch oven or pot over medium heat. Add olive oil, onions, carrots & celery. Cook until tender. Add garlic and ham and cook for 30-60 seconds before adding stock, 2 cans of beans, bay leaf, and salt and pepper to taste. Cook over medium low heat for at least 1 1/2 hours. Remove bay leaf and blend soup in pot with immersion blender (use regular blender if you don’t have an immersion blender). Add the remaining 2 cans of beans to soup & simmer for a bit longer. Serve with crusty bread & salad for a great meal.