White Bean and Ham Soup
Servings 4
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp olive oil
- ½ yellow onion
- 1 cup of carrots sliced
- 2 stalks of celery sliced
- 1 clove of garlic minced
- 1½ cups of cooked diced ham
- 4 (14-oz) cans of white beans or navy beans (rinsed & drained), divided
- 3 cups of chicken broth
- 1 bay leaf
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, and celery, and cook, stirring occasionally, until tender, about 5-7 minutes. Season the veggies with sea salt and freshly cracked black pepper to taste.
- Add garlic and ham and cook for 30-60 seconds before adding chicken broth, 2 cans of beans, bay leaf, sea salt, and freshly cracked black pepper to taste.
- Cook over medium-low heat for at least 1 hour, stirring occasionally.
- Remove the bay leaf and blend the soup a bit with an immersion blender, if desired.
- Add the remaining 2 cans of beans to the soup, and simmer for a bit longer.
- Serve with crusty bread and salad for a great meal.