Ham and White Bean Soup
Ingredients
Scale
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 large white onion, chopped
- 1 1/2 cup leftover ham, cut into cubes (I used CDO Holiday Ham)
- 1 large carrots, cut into cubes
- 1 cup chopped celery
- 1 bay leaf
- 5 cups water + 1 chicken cube OR 5 cups chicken stock
- 1 can white kidney beans (cannelini beans), drained and rinsed
- 1/2 tsp thyme
- 1/4 tsp cumin
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Heat olive oil in a large pot. Saute onion and garlic until onion becomes translucent.
- Add ham, carrots, and celery and saute for two minutes. Pour in water (or chicken stock) and add the chicken cube and bay leaf. Stir.
- Bring to a boil and turn heat to low. Simmer for about 30 minutes.
- Add white beans, cumin, thyme and season with salt and pepper. Bring to a boil and continue simmering for another 30 minutes.
- Garnish with chopped parsley before serving and serve with crusty bread on the side.
Find it online: https://www.thepeachkitchen.com/2017/01/ham-white-bean-soup/