Description
A comforting and filling bean and ham soup that’s perfect for any occasion.
Ingredients
Scale
- 1 tablespoon unsalted butter (olive oil may be substituted)
- 1 large white or yellow onion (diced small)
- 1 carrot (peeled, trimmed, and sliced thinly)
- 3 to 5 cloves garlic (finely minced)
- 2 or 3 fresh thyme sprigs OR 3/4 teaspoon dried thyme
- 3 15-ounce cans cannellini or great northern beans (drained and rinsed, preferably low or no-salt added)
- 4 cups chicken or vegetable stock (preferably low or no-salt added)
- 1 pound ham (cubed, about 3 cups; see notes)
- 1 teaspoon smoked paprika (regular paprika may be substituted)
Instructions
- To a large skillet, add the butter and onion, and sauté over medium-high heat for 5 minutes, stirring intermittently.
- Transfer the onion and all remaining ingredients to at least a 7 to 8-quart slow cooker.
- Cover and cook on high for 2 hours or low for 4 hours and serve.
- Alternatively, to a large Dutch oven or stockpot, add the butter and onion, and sauté over medium-high heat for 5 minutes, stirring intermittently.
- Add the carrot and sauté for another 2 to 3 minutes, stirring intermittently.
- Add the garlic and sauté for 1 minute, stirring nearly constantly.
- Add all the remaining ingredients, bring to a boil, then reduce the heat to medium-low or low, and simmer for approximately 20 minutes before serving.
Notes
- For the ham, you can use leftovers from a holiday ham or any smoked ham you prefer.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 30mg