Ham Bean Soup ready in 15 minutes is my kind of soup! A delicious and filling weeknight dinner that smells heavenly. Loaded with cannellini or navy bean and tender leftover ham in every bite!
PREP:5 MINS COOK:15 MINS TOTAL:15 MINS
SERVES: 8 PEOPLE
INGREDIENTS
2 tablespoons olive oil
1 onion diced
1 large carrot peeled and diced
1/2 cup finely chopped celery
4 cloves garlic minced
2 cups shredded cooked ham
1 1/2 quarts (1 1/2 litres) chicken stock or broth (you can use beef)
2 bay leaves (or 1 tablespoon fresh chopped thyme)
3 tablespoons chopped fresh flat-leaf parsley
4 (15 ounce) cans white beans (cannellini beans) -- no salt added, rinsed and drained
1/2 teaspoon black pepper
pinch of salt, if needed
INSTRUCTIONS
In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery. Cook until onions are softened (5 minutes). Sauté the garlic until fragrant (30 seconds - 1 minute).
Add the ham and cook for a further 2 minutes, then pour in the stock. Add the bay leaves (or thyme) and parsley. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed.
Serve warm.
NOTES
HAM BROTH FOR HAM SOUP USING LEFTOVER HAM BONE:
Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone).
Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour).
Discard hambone
Replace the chicken stock with your ham broth.
NUTRITION Calories: 173kcal | Carbohydrates: 7g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 599mg | Potassium: 309mg | Sugar: 3g | Vitamin A: 1700IU | Vitamin C: 5.4mg | Calcium: 21mg | Iron: 0.8mg
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