Ham and White Bean Soup

Simple yet tasty is how I’d describe this soup. It isn’t anything showy but it really hits the spot. My husband, who really isn’t a big fan of soups, said he actually really liked it! Served alongside my Honey Oatmeal Super Seed Bread it was a perfect meal for a cold Winter night. 

This soup is reminiscent of one my mom used to make using a leftover Ham Hock and dried white beans. She would put them in a slow cooker and let them cook all day. The house smelled amazing! With that soup in mind, I set out to make a similar version on the stovetop. All you need to make this version is some cooked ham (leftovers work great here), canned white beans, and carrots. It came together so quickly, and was simple, easy, and satisfying. 

Ham and White Bean Soup

makes 4-6 servings

Ingredients:

2 cups cubed ham

2 cups diced/sliced carrots

2 cans white beans, drained and rinsed

2 cups chicken broth*

2 cups water

1 tsp onion powder

olive oil

salt and pepper to taste

Directions:

Pour about 1-2 TBSP of olive oil into a large pot.  Heat pot over medium/high heat until oil is hot then add sliced carrots.  Cook, stirring occasionally for about 5 minutes.  Add in ham, beans, chicken broth, water, and onion powder.  Increase stove temperature to High.  Bring soup to a boil then reduce heat to medium low and simmer for 20-30 min.  Add salt and pepper to taste.  

*Instead of canned chicken broth I use 2 tsp Chicken Bouillon powder with 2 cups of water