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. 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

♥ Thick and Creamy Potato Soup and Ham

 

 

 

 

Probably my favorite of all the creamy soups I make. I like my soups very thick so I use cream in all my soups for a rich and creamy texture. Sometimes I make it plain without the ham and sprinkle bacon on top but today I wanted to use some leftover Christmas ham. If you like thick and creamy potato soup, you will love this recipe.

Thick and Creamy Potato Soup and Ham

3 1/2 cups potatoes, peeled and diced to the size you like
1/3 cup celery, diced
1/3 cup onion, finely chopped
2 cups cooked ham, diced
Salt and pepper to taste
5 tablespoons butter
5 tablespoons flour
1 cup heavy cream
1 cup half and half or whole milk
2 cups cheddar cheese, shredded

Cook potatoes in generously salted water until tender. Drain well and set aside.

 

 

In separate saucepan, melt butter over medium-low heat. and sauté celery, onion, salt and pepper. Whisk in flour stirring constantly for 1-2 minutes until vegetables are tender and flour has cooked lightly.

Slowly whisk in half and half or milk. Continue whisking until mixture begins to thicken. Add in cream and continue stirring until soup is very creamy. Add in ham and potatoes and stir until blended. Salt and pepper to taste. Serve in mug or bowl and add shredded cheese on top.

Photograph is copyrighted and the property of ©Welcome Home.