White Bean Ham Soup

Difficulty: 1/5
Time: 30 minutes

Recipe by A Cedar Spoon.

INGREDIENTS

  • 2 Tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 of a sweet onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 6 cups vegetable stock or chicken stock
  • 3 cups precoooked or leftover ham, diced
  • 2 – 15 ounce cans white beans, drained and rinsed
  • 1  teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dry mustard powder
  • 1 teaspoon dried basil
  • 2 bay leaves
  • 1 cup kale or spinach {optional}
  • Kosher salt and freshly ground black pepper, to taste

GARNISH

  • Fresh basil
  • Crushed red pepper
  • Fresh parsley
  • Freshly grated parmesan cheese

PREPARATION

Heat the 2 Tablespoons olive oil in a large pot over medium-high heat. Add the garlic and sauté for two minutes. Add the onion, carrots and celery to the pot and continue to sauté until the onion is soft.

Add the broth, ham, white beans, oregano, rosemary, mustard powder, basil and bay leaves and simmer for 15 minutes.

Add the kale or spinach ,if you would like, and simmer until it is wilted. Add salt and pepper to taste along with crushed red pepper for spice.

Garnish with fresh parsley, freshly grated parmesan and crushed red pepper.

Serves 6-8

NOTES

For the ham, feel free to use leftover ham you might have or try finding a precooked ham at the store. There are companies that now make ham that is precooked, meaning you can chop it up and simmer in the soup for minimal time and it will be ready to eat.

This soup would also be great with navy beans or kidney beans.