Description
A hearty and comforting ham and bean soup, perfect for chilly days.
Ingredients
Scale
- 2 Tablespoons extra virgin olive oil
- 1 large carrot (finely chopped, ~1/2 cup)
- 1 rib celery (finely chopped)
- 1/2 onion or 1 large shallot (chopped)
- to taste salt and pepper
- 2 cloves garlic (pressed or minced)
- big pinch dried thyme
- 2 Tablespoons gluten free flour (or AP flour if not GF)
- 4 cups chicken stock
- 2, 15 oz cans Great Northern Beans (drained and rinsed)
- 1 lb ham steak (cubed)
Instructions
- Heat the extra virgin olive oil in a large soup pot or Dutch oven over medium heat.
- Add the carrots, celery, and onion/shallot, season with salt and pepper, then sauté until tender, 8-10 minutes.
- Place a lid on top with a splash of chicken stock or water if the vegetables are taking a long time to soften.
- Add the garlic and dried thyme then sauté until the garlic is extremely fragrant, about 1 minute.
- Sprinkle in the flour then cook for 1 minute, stirring constantly.
- Slowly add the chicken stock while stirring until a smooth sauce has been formed, then pour in the remaining stock.
- Add the beans and ham steak then turn the heat to high to bring the soup to a simmer.
- Turn the heat down to medium-low then simmer for 20 minutes, stirring occasionally.
- Scoop into bowls then serve with crostini.
Notes
- Serve with crusty bread or crostini for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg