Ham and Bean Soup
Ham and Bean Soup with canned beans is an easy bean soup recipe that's thick, hearty, and made with minimal ingredients.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 large carrot (finely chopped, ~1/2 cup)
- 1 rib celery (finely chopped)
- 1/2 onion or 1 large shallot (chopped)
- salt and pepper
- 2 cloves garlic (pressed or minced)
- big pinch dried thyme
- 2 Tablespoons gluten free flour (or AP flour if not GF)
- 4 cups chicken stock
- 2, 15 oz cans Great Northern Beans (drained and rinsed)
- 1 lb ham steak (cubed)
Directions
- 1
Heat extra virgin olive oil in a large large soup pot or Dutch oven over medium heat. Add carrots, celery, and onion/shallot, season with salt and pepper, then saute until tender, 10 minutes. Place a lid on top with a splash of chicken stock or water if the vegetables are taking a long time to soften. Add garlic and dried thyme then saute until garlic is extremely fragrant, 1-2 minutes. Sprinkle in flour then cook for 1 minute, stirring constantly.
- 2
Slowly add chicken stock while stirring until a smooth sauce has been formed then pour in remaining stock. Turn heat up to high to bring broth to a boil then add beans and ham. Turn heat down to medium-low then simmer for 20 minutes, stirring occasionally. Scoop into bowls then serve with crostini — see notes.