Ham and Bean Soup
This Ham and Bean Soup with lots of vegetables is a totally delicious, different and healthy way to use leftover ham from your earlier ham dinner.
Servings: 4 servings
- 1 Tbsp Olive oil
- 1 Shallot Diced
- 3 Stalks Celery Diced
- 1 Cup Baby carrots Cut
- 2 Cloves Garlic Minced
- 1 Cup Ham Cut into bite size pieces
- 2 Bay leaves
- 32 Oz Low Sodium Chicken Broth Manischewitz is best
- 1/2 Tsp Thyme Dried
- 1/2 Tsp Oregano Dried
- 1/2 Tsp Sea Salt Himalayan Pink is best
- 1/2 Tsp Pepper
- 1 14 oz can Cannellini beans Drained
Add olive oil to a medium sized pot over medium high heat. Then add shallots, celery and carrots and cook 4-5 minutes to caramelize stirring frequently.
Add garlic and cook 1 minute more.
Then add ham, bay leaves (whole), chicken broth, thyme, oregano, salt and pepper. Cover and turn heat to low and simmer 30 minutes.
Add drained beans and continue to simmer, covered, for 30 more minutes.
Remove bay leaves and ladle into serving bowls.
Calories: 176kcal | Carbohydrates: 8g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 824mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4545IU | Vitamin C: 2.7mg | Calcium: 34mg | Iron: 1.2mg