White Bean And Ham Soup Recipe With Carrots And Celery

1 cup diced celery 1 cup diced carrots 1 cup diced onion 2 cloves garlic, minced 4 tablespoons dry sherry (Optional) salt and pepper to taste ¼ cup minced fresh parsley (Optional) Elise Bauer When the weather turns cold, and all you want to do is stay cozy and warm, the best thing to do is to make a big pot of hearty soup. On days like these, nothing is more comforting than this ham and white bean soup. (Well, maybe some fuzzy woolen slippers, but you can't eat those!) Video: How to Make White Bean and Ham Soup

6 hours 5 minutes This old fashioned ham and beans recipe pairs tender white beans with smoky ham for true, homemade comfort. It's an easy, delicious way to use leftover holiday ham. After you've made a tasty, gorgeous spiral ham, the next question is: what will you do with the bone? Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it's nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.

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Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Jump to Recipe Print Recipe This classic Ham and White Bean Soup is cozy, healthy, and absolutely delicious. It's packed with lots of protein and healthy vegetables, and it's a great way to repurpose leftover ham into something new and wonderful! Why It Works Ingredients Instructions

1 ½ teaspoons kosher salt ½ teaspoon black pepper 3 garlic cloves, chopped (about 1 Tbsp.) 3 celery stalks, cut into 1/2-inch pieces (about 1/2 cup) 2 large carrots, cut into 1/2-inch pieces (about 1 cup)

1 bay leaf Directions Mash one can of beans; set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf. Nutrition Facts

3 hours 10 minutes White Bean and Ham Soup Karly Posted: 3/20/18Updated: 4/6/22 Jump to Recipe My White Bean and Ham Soup Recipe is made with Great Northern beans, plenty of diced ham, and lots of veggies to make for a hearty soup! This is perfect for leftover ham! I'm allllll about Easter dinner, you guys. So much good stuff happening.

Paula How to Make Ham and Bean Soup You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics: Ham and Bean Soup Ingredients These are the simple ingredients you'll need for this top-rated ham and bean soup recipe: · Water: This hearty soup starts with eight cups of water.

1 carrot, coarsely shredded 1 garlic clove, peeled and smashed 3 thyme sprigs 1/2 teaspoon ground coriander 4 cups chicken stock or low-sodium broth 3 (15-ounce) cans cannellini beans, drained 1.

Chicken broth - to add another layer of flavor. You can use low sodium instead if salt is a concern. Ham - I diced up leftover cooked ham for convenience White beans - a couple of cans of white kidney beans aka cannellini are always in my pantry to add more protein and creamy, nutty flavor to this soup Do I need to use canned white beans?

Yes! If you can't find or don't have great northern beans on hand, substitute with cannellini beans, navy beans or any other white bean. Heat a dutch oven over medium to medium-low heat. Measure 1 teaspoon olive oil into the pot and add in 1 diced medium onion (about a cup, give or take) with a pinch of kosher salt.

15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 1 onion, diced 1 ½ teaspoons Italian seasoning 1 quart chicken broth 1 (15.5 ounce) can white beans, drained 1 (14.5 ounce) can petite diced tomatoes ½ head cabbage, shredded ¾ pound ham, diced

20 mins Active Time: 10 mins Total Time: 30 mins Servings: 6 Yield: 6 servings Nutrition Profile: Dairy-Free Egg-Free Gluten-Free Healthy Aging Healthy Immunity High Fiber Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts What Type of White Beans Should I Use?

Start by cooking the vegetables and spices on the stovetop. Then transfer to a slow cooker adding the chicken broth, brown sugar, white beans, bay leaves and ham steak. Cover and cook on low for 6 hours. Then remove the ham from the pot and cut into bite size pieces. Discard any fat, skin, ham bone and bay leaves.

Flavor enhancers. Using fresh thyme and bay leaves adds even MORE flavor! Simmering the ham bone is key to flavor, but if you don't have one, you can still make this recipe using the ham only. How to make this soup Step 1 Cook the ham bone. Add the ham bone to a pot of water and chicken broth.

Ingredients This is just a quick overview of the ingredients that you'll need for a pot of ham and bean soup. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post. Butter: to sauté the vegetables.

Sauté with the garlic for about one minute more. Drain the remaining two 15oz. cans of pinto beans. Add the drained whole beans and the puréed beans to the soup pot. Add two cups of vegetable broth to the pot and stir to combine. Turn the heat up to medium-high to bring the soup up to a boil.

Directions. In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low for 6-8 hours. If desired, sprinkle with Parmesan cheese. To make Pasta e Fagioli, add ditalini or elbow pasta to this soup. For a spicy twist, sprinkle with hot sauce.

An easy dinner! Healthy, hearty, nutritious and tasty. Serve with some crusty bread and you're set. INGREDIENTS: 1-pound very lean ground beef, turkey or meat substitute 4 tbsp. Fresh Harvest Sage Fused Olive Oil (or Tuscan Herb) 1 white onion, diced 4 cloves garlic, minced 1 medium/large cabbage, coarsely chopped 3 carrots peeled, quartered and sliced 4 cups beef broth Three 8-ounce

Stir occasionally. Step 2: Add the minced garlic and thyme to cook for 1 minute. Then, add the chicken stock, drained beans, ham, and bay leaf. Bring to a boil. Step 3: Reduce the heat to medium-low heat and simmer for 15 minutes until warmed through. Remove the bay leaf and sprinkle with salt and pepper.

Stir in a pinch of salt and set aside. Make the soup: Return the pot to medium-low heat and add the remaining 4 tablespoons of butter, the ginger, garlic and miso. Cook, stirring continuously.

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