White Bean & Ham Soup
This, sounds wonderful! You can use canned beans or dry beans that you cook the day before. You can use an immersion blender, a regular, or just a potato masher if like a chunkier soup. On my to cook list for sure! If using dry beans, you need to plan ahead to cook the beans the day before. It may seem odd to slow cook cooked beans but it is the blend the flavors.
Ingredients
- 750 grams dry Great Northern beans, cooked the day before
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 cup carrot, diced
- 2 stalks celery, import, diced
- 2 cloves garlic, smashed and minced
- 1 1/2 cups cooked ham, diced
- 3 cups chicken stock, fresh or from powder
- 1 bay leaf
- salt and pepper, to taste
Instructions
- In a non stick skillet over medium heat with the olive oil, add the onion, carrot, and celery and cook until tender, then add the garlic and diced ham and cook for about 1 minute, the pour this into your slow cooker. Then add 1/2 of the beans, chicken stock, bay leaf, and salt and pepper to taste to the slow cooker. Mix this, cover and cook on Low setting for 4 hours.
- At 4 hours, remove the bay leaf and you can do one of three things, immersion blend, use a mixer to blend, or just use a potato masher to mash the beans in the slow cooker. My vote is potato masher but I will see when I make this. Add the remaining beans, cover, and cook for another 1-2 hours. Serve.
Notes
This is low cost and less than $1 per serving, either using a ham bone, or using thick cut ham slices from Makro (that is what I will be doing).
Provided by Barefeet in the Kitchen and the link to this recipe is here.
United States.
United States.
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