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Dinner for 8

Ham and Bean Soup

Ham, white beans, potatoes, and vegetables simmer with herbs in chicken broth for a filling soup ready in under an hour.

$1.75per serving $
50 minstart to table
8servings

AmericanBudgetFamilyLunchesDinnersHolidayCold-weather comfortWinter

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 large onion
  • 3 carrots
  • 3 stalks celery
  • 6 cloves garlic
  • 1 pinch 1/4 teaspoon red pepper flakes
  • 2 1/2 cups cubed ham or one meaty ham bone
  • 2 cups yukon gold potatoes
  • 5 1/2 cups low sodium chicken broth
  • 1 tsp chicken bouillon
  • 1 tsp each ground mustard
  • 1/2 tsp each dried oregano
  • 1/4 tsp pepper (optional)
  • 2 bay leaves
  • 3 cans (15 oz) cannellini beans
  • chopped green onions (optional)
  • freshly chopped parsley (optional)

Steps

  1. Heat the olive oil and butter in a large pot over medium heat.
  2. Cook the onion, carrots, and celery for 8 minutes until softened.
  3. Stir in the garlic and red pepper flakes, and cook for 1 minute.
  4. Add the ham, potatoes, broth, bouillon, mustard, oregano, pepper, and bay leaves, then simmer for 25 minutes.
  5. Stir in the beans and simmer for 10 minutes until hot and the potatoes are tender.
  6. Remove the bay leaves, then stir in the green onions and parsley.

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