Ham and Bean Soup

Ham and Bean Soup

from thepioneerwoman.com
2 qt.

Ingredients

  • 2 tbsp. olive oil, plus more for serving
  • 8 oz. diced ham
  • 2 carrots
  • 2 pieces celery
  • 1 medium yellow onion, chopped
  • 1/2 tsp. kosher salt, plus more to taste
  • 2 cloves garlic
  • 2 tbsp. tomato paste
  • 4 c. chicken stock
  • 2 15 oz. cans cannellini or navy beans, drained and rinsed
  • 1 bay leaf
  • 6 sprigs of thyme
  • 1/2 tsp. ground black pepper
  • 2 tbsp. chopped parsley

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.