If you're looking for a hearty and comforting meal, you'll absolutely love my ham and bean soup recipe.
ingredient
- 2 tablespoons olive oil
- 2 cups diced yellow onion, ½" dice
- 1 cup sliced celery, ¼" thick
- 1 cups diced carrots, ¼" dice
- 1 tablespoon minced garlic
- 1 teaspoon chopped thyme, or ½ teaspoon dried
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 dried bay leave, optional
- 1 ham bone, or ham hock, optional
- 4 cups unsalted chicken stock, or broth
- 31 ounces canned cannellini beans, rinsed and drained
- 2 cups cooked ham, chopped or shredded
- 1 tablespoon chopped parsley, or sliced green onions
Directions
- Saute the Vegetables – Add the olive oil to a Dutch oven or large pot and heat over medium heat. Once hot, add the onions. Stir and cook until softened and lightly brown, about 5 minutes. Add celery, and cook for 3 minutes. Add carrots, and cook for 3 minutes. Add garlic, thyme, salt, and pepper. Stir, and cook for 30 seconds.
- Simmer the Soup – Add the ham bone (if using), chicken stock, and bay leaf to the pan. Bring the stock to a boil, then reduce to a simmer over medium-low heat. Cover and cook until the carrots are tender, about 15 minutes. Alternatively, simmer on low heat for 1 hour to extract more flavor from the bone.
- Add the Beans and Ham – Remove the ham bone and discard the bay leaf. Reduce the heat to low. Add the beans and ham, and cook until warmed through about 5 minutes. If desired, cut off any meat on the bone and add to the soup.
- To Serve – If needed add more stock or water to thin the soup. Season with salt and pepper to taste. Garnish with parsley before serving.
Related Recipes
