Ham & Bean Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 Tablespoons olive oil (extra virgin)

1 yellow onion (medium, chopped)

2 carrots (peeled & chopped)

2 stalks celery (chopped)

4 cloves garlic (minced)

1 teaspon thyme (dried)

6 cups chicken broth (OR vegetable broth OR ham broth)

2 bay leaves

1/2 teaspoon black pepper

4 cans white beans (drained & rinsed)

2 cups ham (pulled or chopped (I used heaping cups)

1/2 teaspoon salt (optional)

Directions

Heat olive oil in a large soup pot or Dutch oven over medium heat.

Add the carrots, celery, and onion. Season with salt and pepper and sauté until the vegetables are tender, about 8-10 minutes.

Add the minced garlic and thyme. Cook, stirring, until the garlic is fragrant, about 1 minute.

Add the chicken broth, bay leaves, and black pepper. Bring to a boil, then reduce the heat to low and simmer 5-10 minutes to combine all the flavors.

Add the beans and ham; simmer for an additional 10-15 minutes or until warmed through.

Taste the soup and add 1/2 teaspoon salt if needed.

Notes

RECIPE VARIATIONS

Use Zoup! Veggie or Chicken Broths

Substitute chopped chicken, bacon, or sausage for the ham

Make it vegetarian by omitting the ham (you will need to add extra salt)

Add additional veggies, such as potatoes, spinach, or mushrooms

No ham bone? Feel free to use any type of chopped ham in this recipe!

Nutrition

• Calories: 316 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Cholesterol: 25 mg
• Sodium: 1242 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 9 g
• Total Sugars: 3 g
• Protein: 21 g