I love soups…especially those that are hearty and make my kitchen smell inviting.
This mouthwatering Ham and Bean soup is the perfect way to use leftover ham and a plethora of winter veggies. You won’t want to limit the soup to just when you have leftover ham, however; it’s easy enough to add a thick, large slice of ham to your market list as well.
As a throw back to my Mom’s cooking, I threw in a parsnip because she always told me that was what made her vegetable soup so much better. Who am I to debate this??
I also like to plan ahead when I make soup, deciding whether to make a special trip to a local bakery and pick up a loaf of artisan bread or make a loaf at home or perhaps some buttermilk biscuits? Decisions, decisions…
However you choose to accentuate this delicious ham and bean soup with a side starch of your choice, give yourself a little time to prep and cook and make a large batch in a big stockpot…because although this soup is wonderful when freshly made, it’s even better the next day!
Ham and Bean Soup
Ingredients
- 3 Tablespoons olive oil
- 1 large yellow onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 2 garlic cloves minced
- 2 to 3 cups cubes of chopped ham
- 1 whole parsnip peeled and diced
- 1 bay leaf
- 4 cups low sodium chicken broth
- 18 or 19 oz. can cannellini or red beans drained and rinsed*
- 1 teaspoon cumin
- 1 teaspoon thyme
- ½ teaspoon black pepper
- 2 Tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large soup pot.
- Add the onion, celery and carrot and cook until onion is tender, stirring occasionally.
- Add the garlic, ham, parsnip, bay leaf and broth; stir to combine.
- Bring the mixture to a boil, and then lower the heat to medium.
- Allow mixture to cook for 35 minutes.
- Stir in the rinsed beans, cumin, thyme and black pepper.
- Continue to cook for another 30 minutes.
- Remove the bay leaf and garnish each bowl with the fresh parsley when serving.
Notes: I do read the back of cans for sodium content and I have found that organic canned beans, whether name brand or generic, have an alarmingly lower sodium content than the traditional canned beans. Check it out!
*Note that this post may contain affiliate links, and I may receive something from purchases. Thanks in advance!
The Kindness of Friends
Love making this every year after Christmas. It is something we look forward to and we all enjoy
Happy New Year Jeanine!