Ham and Bean Soup
This is a delicious recipe for soup that can easily be adapted by adding any vegetables or beans you have sitting around the house. We had A LOT of ham left over from Christmas, and this made a wonderful hearty soup. I’m not usually a fan of ham, but this was so good, we both went back for second helpings!
Ham and Bean Soup
A delicious blend of flavors! This is a good, hearty soup for these cold days!
Ingredients
- 2 cups ham, chopped I used leftover baked ham
- 4 medium potatoes, peeled, diced into chunks
- 10 petite carrots, sliced into small chunks Or 2-3 large carrots
- 2/3 cup celery, diced
- 1 medium onion, diced
- 1 32 oz container of chicken or vegetable broth
- 1 tsp salt to taste
- 1 tsp pepper to taste
- 1 can navy beans, rinsed and drained
- 1 tsp olive oil
- 1 Tbsp minced garlic to taste
- 1 tsp thyme
- 1 tsp parsley
Instructions
- Add olive oil to large soup pot and heat on medium. Add celery, onions, and carrots to the pot and cook till soft, about 5 minutes. Stir frequently.
- Add minced garlic and heat until fragrant. Add some salt and pepper to taste.
- Add ham to mixture and stir. Add broth, beans, and diced potatoes and stir well. Add dried thyme and parsley. Cover and cook over low heat, stirring regularly, until vegetables are tender and the soup is fragrant, about 45 minutes to one hour. Serve with cornbread, crackers or fresh bread. Enjoy!
