White Bean and Smoked Ham Soup
Ingredients
The soup base
-
1¾
cups
dry navy beans, soaked overnight and drained
-
1
tbsp
extra-virgin olive oil
-
1
large
onion, finely chopped
-
3
cloves
garlic, finely minced
-
½
tsp
salt
-
½
tsp
ground black pepper
-
2
cups
ham cooking juices (or bone broth)
-
6
cups
water (plus more if necessary)
The vegetables
-
2
stalks
celery, chopped
-
2
large
carrots, diced
The finishing touches
-
3
cups
leftover cooked ham
-
3-4
tbsp
chopped fresh parsley
-
1
tsp
chopped fresh thyme
Instructions
- Heat olive oil in a large pot over medium heat, then add onions, garlic, salt, and pepper, cooking until softened.
- Pour in ham cooking juices and water, bring to a boil, then lower heat, cover loosely, and simmer for 60 to 75 minutes until beans are tender.
- Add carrots and celery, bring back to a simmer, and cook until vegetables are tender, about 10 to 15 minutes.
- Stir in the cooked ham and mix well.
- Remove from heat and stir in parsley and thyme; serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
238
Total fat
5g
Total carbohydrates
27g
Total protein
21g
Sodium
1161mg
Cholesterol
31mg
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