I can’t deny it – we are a soup family- I love soup and my husband and kids do to. Well, not exactly. The reality is that I love soup, my husband loves craft beer and my kids love chicken broth.
I wanted to write about this White Bean & Ham Soup because it’s almost Easter and while some people make casseroles with leftover holiday meat, I prefer to make soup. After all, you can always double the recipe and freeze half for next month when your short on dinner-making-time. Talk about a great way to stretch a meal! Yummy!
White Bean & Ham Soup
- 2 tbs. olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs. Celery, diced
- 2 red potatoes, peeled and cubed
- 4 cloves garlic, peeled and grated
- A pinch of red pepper flakes
- 6 cups chicken stock
- 2 (15oz) cans white beans, rinsed and drained
- 1 chunk Parmesan rind (optional)
- 1 bay leaf
- 1 cup frozen corn, thawed
- Salt and pepper to taste
- 1-2 cups left over ham, cut into bite sized pieces
- Heat olive oil in a large soup pot over medium heat.
- Add onions, carrots and celery, sautéing until soft, about 3 minutes.
- Add garlic and red pepper flakes and cook for 1 minute.
- Add chicken broth, beans, Parmesan rind and bay leaf.
- Increase heat to high and bring to a boil.
- Reduce heat to a bare simmer, add corn and ham and cook for 15 minutes.
- Remove bay leaf and season with salt and pepper.
- Ladle in to bowl and serve with crusty bread!
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