fbpx
SALAD

Ham and Bean Soup Recipe

ADVERTISEMENT

INGREDIENTS:

  • ½ tablespoons canola or vegetable oil
  • 1 medium onion chopped
  • 3 ribs celery chopped
  • 3 carrots peeled and chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme leaves
  • 2 ½ teaspoons ground cumin
  • ½ teaspoon ground white pepper
  • ⅛ teaspoon crushed red pepper
  • 6 cups low sodium chicken broth
  • 2 tablespoons brown sugar
  • 3 (15.5) ounce cans of white beans rinsed and drained
  • 2 bay leaves
  • 1 ¼ – 1 ½ lb bone-in ham steak

INSTRUCTIONS:

Heat oil in a Dutch oven or heavy stockpot over medium heat. Add the onion, celery, and carrots. Cook until the onion and celery have softened; 6-7 minutes.

Reduce the heat to low and add the garlic, thyme leaves, cumin, white pepper, and crushed red pepper cooking for 1 minute while stirring constantly. Stir in the chicken broth, brown sugar, white beans, and bay leaves.

GO TO NEXT PAGE TO SEE THE FULL DIRECTIONS!

[adinserter block=”14″]

Add the ham steak by slicing it into sections that will fit in the pot. Don’t forget to include the ham bone. Let everything simmer for 20-30 minutes.

Then remove the ham from the pot and cut it into bite-size pieces. Discard any fat, skin, ham bone, and bay leaves. Then return the ham to the pot and simmer for 5 minutes. If desired season to taste with additional black pepper, crushed red pepper, or thyme.

For a creamy texture puree a small portion of the soup with a handheld immersion blender or in a stand blender. Always remove the inner cap when blending hot liquids.

[adinserter block=”4″]

ADVERTISEMENT

ADVERTISEMENT