Quick Ham and Bean Soup (Printer-Friendly Version)
# What You'll Need:
→ Soup
01 -
2 tablespoons extra virgin olive oil
02 -
1 large carrot, finely chopped (~1/2 cup)
03 -
1 rib celery, finely chopped
04 -
1/2 onion or 1 large shallot, chopped
05 -
Salt and pepper to taste
06 -
2 cloves garlic, pressed or minced
07 -
Big pinch dried thyme
08 -
2 tablespoons gluten-free flour (or all-purpose flour if not GF)
09 -
4 cups chicken stock
10 -
2 (15 oz) cans Great Northern Beans, drained and rinsed
11 -
1 pound ham steak, cubed
# Let's Cook!:
01 -
Heat oil in large pot over medium heat. Cook carrots, celery, and onion with salt and pepper until tender, about 10 minutes
02 -
Add garlic and thyme, sauté 1-2 minutes until fragrant. Sprinkle in flour and cook 1 minute, stirring constantly
03 -
Slowly add stock while stirring until smooth. Bring to boil
04 -
Add beans and ham. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally
# Cook's Notes:
01 -
Can add splash of stock if vegetables need help softening
02 -
Serve with crostini if desired
03 -
Quick soup using canned beans