Simple, hearty ham and bean soup is the kind of easy dinner recipe you can fall back on again and again, especially in cold months.
Ham and Bean Soup
Follow this rule for using fresh versus dried herbs: For soups that have a short cook time like this recipe, use fresh thyme sprigs rather than dried.
Can I Use Dried Herbs Instead Of Fresh?
Mirepoix (pronounced meer-PWAH), is the French word for a combo of diced celery, carrot, and onion.
What Is Mirepoix?
Scoop tablespoonfuls of tomato paste onto a plate and freeze until solid, then keep in a resealable bag in your freezer until needed (no need to thaw it first).
Can I Save Leftover Tomato Paste?
– 2 tbsp.olive oil, plus more for serving
– 8 oz.diced ham
– 2pieces celery
– 1medium yellow onion, chopped
– 1/2 tsp.kosher salt, plus more to taste
– 2cloves garlic
– 2 tbsp.tomato paste
– 4 c.chicken stock
– 215 oz. cans cannellini or navy beans, drained and rinsed
– 1bay leaf
– 6sprigs of thyme
– 1/2 tsp.ground black pepper
– 2 tbsp.chopped parsley
Heat a large Dutch oven over medium heat. Add the olive oil, then the ham. Cook until it is golden brown, stirring occasionally, about 6 to 8 minutes.
Add the carrots, celery, and onion to the Dutch oven. Season with 1/2 teaspoon salt. Cook 8 to 10 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and tomato paste and stir to combine. Cook 2 more minutes.
Add the stock, beans, and bay leaf, if using. Using kitchen twine, tie the thyme in a bundle and add to the pot.
Bring the soup to a simmer over medium-high heat, then reduce to a low simmer over medium-low heat for 10 to 12 minutes, to thicken slightly and let the flavors come together.
Remove the bundle of thyme and bay leaf. Add the black pepper then season with more salt to taste. Serve soup in bowls and top with parsley.
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