Ham and Bean Soup
Servings 8
Create a flavorful basic broth-based ham and bean soup using canned pinto beans. Using homemade ingredients and leftover ham this soup comes together quickly within 30 minutes.
Ingredients
- 1 Tablespoon olive oil extra virgin
- 1 cup onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 teaspoons garlic minced
- 1 cup ham chopped
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 48 oz great northern beans rinsed and drained
Instructions
- Sauté. Using a large stockpot, saute the onions and celery over medium-high heat until the onions are softened. Add the garlic and saute for 1 minute.
- Simmer. Add the ham and the chicken stock. Combine with bay leaves, parsley, and thyme. Bring to a boil and then simmer for 15 minutes.
- Serve. Stir in the beans and let simmer for an additional 10 minutes or until you're ready to serve. Remove the bay leaf. Serve hot.
Notes
Beans. Use your favorites with this recipe. You can use great northern, pinto, or even white kidney beans.
Make-Ahead. You can make this recipe ahead of time. Let the soup cool and then store the leftovers in the refrigerator for up to 3 days. Reheat on the stove at a simmer until ready to enjoy.
Store Leftovers. Store the leftovers in an airtight container in the refrigerator for up to 3 days. Freezing. The recipe freezes well! Freeze the leftovers in an airtight container for up to 3 months. Let thaw in the refrigerator before reheating.
Nutrition
Serving: 1Cup | Calories: 280kcal | Carbohydrates: 41g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 891mg | Potassium: 796mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2739IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 3mg