White Bean and Ham Soup

Its cold here in Seattle. I wouldn't say record breaking, but frigid comes to mind. Perfect for a soup night. I had just about everything for this soup so I figured it'd be a good one to try. I happen to love white bean and ham soups so I was excited to make this one. 

Its not off much, if at all, from the other ones I've made, so it feels weird calling it a new recipe, but I'm doing it anyhow. My blog. My rules. 

This recipe doesn't have celery and has paprika. 

This recipe has potatoes, parsley and hot sauce.

Close enough. The only think I didn't put in this recipe was the bay leaf. I have yet to be shown just what that adds to a soup. They're expensive and so I don't bother. 

White Bean and Ham Soup

Recipe from To Simply Inspire

Serves 6

• 2 tablespoons olive oil
• ½ cup onion diced
• ½ cup celery diced
• ½ cup carrots diced
• 1 tablespoon garlic minced
• 1 teaspoon fresh thyme minced
• 4 cups chicken stock
• 2 cans Cannellini white beans drained and rinsed (15.5 ounce cans)
• 2 cups cooked ham diced
• 1 bay leaf

In a large soup pot or Dutch oven, heat the olive oil over medium-high heat

Then add the onion, celery, and carrots and cook for 5 minutes stirring occasionally until they are tender.

Add the chicken stock, beans, diced ham, and the bay leaf.

Bring to a boil and then reduce the heat to medium-low and simmer for 15 minutes until warmed through.

Remove the bay leaf, sprinkle with salt and pepper.