Ham and Bean Soup is a fast and easy recipe for leftover ham using ingredients you have on hand, ready in one hour!
Ingredients
▢2 tablespoons unsalted butter
▢1 yellow onion , diced
▢2 carrots , diced
▢2 stalks celery , diced
▢1 teaspoon kosher salt
▢1/2 teaspoon coarse ground black pepper
▢3 cloves garlic , minced
▢3 cups ham , diced
▢45 ounces white Cannellini beans , drained and rinsed
▢1 sprig fresh thyme
▢1/2 teaspoon dried rosemary
▢2 bay leaves
▢4 cups chicken broth
Instructions
Add the butter to a large Dutch oven over medium heat with your onion, carrots, celery, salt and pepper.
Cook for 6-8 minutes, stirring occasionally, until onions are translucent.
Add in the garlic and stir well, cooking for 1 minute.
Add in the ham, cannelini beans, thyme, rosemary, bay leaves and chicken broth and stir well.
On medium-high heat, bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.

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