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.