Thick & Chunky Ham and Bean Soup
Ingredients
-
1
lb.
cooked ham
-
1
Tbsp
cooking oil
-
1
yellow onion
-
3
carrots
-
3
ribs
celery
-
2
cloves
garlic
-
3
15 oz. cans
cannellini beans
-
¼
tsp
dried thyme
-
2
cups
chicken broth
-
to taste
freshly cracked black pepper
Instructions
- Prepare the vegetables by dicing the onion, slicing the carrots and celery, and mincing the garlic.
- Dice the ham into bite-sized chunks and sauté in a large soup pot with cooking oil for 3-5 minutes until browned.
- Remove the browned ham and set aside.
- In the same pot, add the onion, carrots, celery, and garlic, and sauté for about 5 minutes until the onions soften.
- Blend one can of beans with its liquid until smooth, then drain the other two cans.
- Add all three cans of beans (one puréed and two drained) to the pot along with thyme, black pepper, and chicken broth.
- Stir and bring the soup to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- After boiling, stir the cooked ham back into the soup and adjust seasoning if necessary.
- Serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
554
Total fat
10g
Total carbohydrates
75g
Total protein
42g
Sodium
2144mg
Cholesterol
0mg
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