Ham Bean Soup ready in 15 minutes is my kind of soup! A delicious and filling weeknight dinner that smells heavenly. Loaded with cannellini or navy bean and tender leftover ham in every bite!
Course: Dinner, Soup
Keyword: ham bean soup
1largecarrotpeeled and diced
1/2cupfinely chopped celery
2cupsshredded cooked ham
1 1/2quarts(1 1/2 litres) chicken stock or broth(you can use beef)
2bayleaves(or 1 tablespoon fresh chopped thyme)
3tablespoonschopped fresh flat-leaf parsley
4(15 ounce)cans white beans (cannellini beans) -- no salt added,rinsed and drained
pinch of salt,if needed
In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery. Cook until onions are softened (5 minutes). Sauté the garlic until fragrant (30 seconds - 1 minute).
Add the ham and cook for a further 2 minutes, then pour in the stock. Add the bay leaves (or thyme) and parsley. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed.
HAM BROTH FOR HAM SOUP USING LEFTOVER HAM BONE:
Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone).
Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour).