Ham and Bean Soup
Hearty, full of flavor and packed with nutrient-rich ingredients, this Ham and Bean Soup tastes even better the next day, making it perfect for leftovers!
Ingredients
- 2 tablespoons butter or oil
- 1 medium onion , chopped
- 1 large carrot , diced
- 2 ribs celery , diced
- 3 cloves garlic , minced
- 2 cups diced ham (can also use a ham bone or smoked ham hocks)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons salt
- 4 cups quality chicken broth (we use and love Aneto)
- 4 15 ounce cans of white beans , rinsed and drained (e.g., cannellini, navy, great northern) ***Can use one pound dried beans instead (soak overnight and increase cooking time)
- 1 bunch kale , chopped (optional, can use other veggie of choice or omit entirely)
Instructions
- Heat the oil in a stock pot over medium high heat and cook the onion for 4-5 minutes until soft and translucent. Add the celery, carrots and garlic and cook for a further 4-5 minutes. Add the ham, beans and spices. Add the chicken broth. Bring the soup to a boil, then reduce the heat to medium, cover and simmer for 25 minutes.If you prefer a brothy soup you can add the kale or whatever other veggies you want at this point and cook until the veggies are done.If you prefer a creamier soup, remove one or two ladlefuls of veggies and puree them in a blender. Then add the puree back into the soup.Add the kale. Let it simmer just until softened and wilted, about 5minutes.Add salt and pepper to taste.Serve with a salad or some crusty bread.
Notes
SLOW COOKER METHOD: Use one pound of dried beans instead (soaked overnight) and cook on HIGH for 4-5 hours or until the beans are tender. Add the kale during the last 20 minutes or so.
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