15 Minute Ham and Bean Soup

 

 

 

 

 

 

 

 

 

 

One of my favorite recipes that I use my leftover ham for is soup.  My Mom used to soak those beans and rinse them and soak them again.  Then she would cook the soup on top of the stove for hours.  Well, who has time for that?  This is my replica of my Mom’s delicious Navy Bean and Ham soup, only it took me all of 15 minutes from start to finish.  Trust me, you won’t know the difference!

 

15 Minute Ham and Bean Soup

 

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

6 cups chicken stock or broth

1 tablespoon fresh chopped thyme

3 tablespoons chopped fresh flat-leaf parsley

4 (15 ounce) cans cannellini beans rinsed and drained

1/2 teaspoon black pepper

pinch of salt, if needed

 

In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook for about 5 minutes or until onions are softened. Add in the garlic and sauté for another minute.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the ham on low heat for about 2-3 minutes.  Then pour in the chicken stock.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the thyme and parsley and bring to a boil, reduce heat and simmer for 5 minutes. Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed. 

 

 

 

 

 

 

 

 

 

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