Ham and Bean Soup

🧂 Ingredients

• 4 cups leftover ham

  cubed
• 1 ham bone
• 2 cups dry Great Northern beans or Navy beans
• 2 cups celery

  chopped
• 2 cups carrots

  chopped
• 1 large onion

  finely chopped
• 3 cloves garlic

  finely minced
• 4 sprigs fresh thyme

  or 2 teaspoons dry
• 1/4 cup fresh parsley

  or 1 tablespoon dry
• 1/2 teaspoon fresh ground pepper
• 8-9 cups chicken stock or chicken broth
• 1 tablespoon olive oil for sautéing vegetables
• salt

  to taste

Instructions

• 1 Prepare the dried beans by soaking them in cold water for 8-10 hours or
  overnight. Drain and rinse, discarding any broken or discoloured beans.
• 2 In large Dutch oven, heat oil and sauté celery, carrots, onions and garlic until
  tender.
• 3 Stir in the chicken stock, ham bone and ham.
• 4 Add the beans, parsley, thyme and pepper.
• 5 Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until
  beans are tender.
• 6 Chop up large pieces of ham before serving
• 7 Once the soup has almost finished cooking, remove about 1 cup of the soup. Puree
  using an immersion blender and stir back into the soup.

Nutrition Info