Soup season is already on its way away, but I couldn’ t withstand one more warm and cozy pot associated with goodness. For this super easy and heavenly chunky Ham and Bean Soups I took cue from our easy Rosemary Garlic White Bean Soup and used a puré ed can of beans in order to thicken the pot, combined that which includes chunky and colorful vegetables and also a handful of diced ham to circular out this meal in a dish. This is also a great use for the leftover holiday ham, so save this recipe for Easter the following month!
We used cannellini beans for this soups because I love their large form and creamy texture. You can also utilize a different type of white coffee beans , like navy beans or even great northern beans.
This recipe can be written specifically for canned beans. Making use of dry beans would require various methods and different amounts of liquids plus seasoning, so I would need to develop plus test a recipe specifically for dried out beans before providing instructions.
You can use virtually any prepared ham. The ham I utilized is an uncured, fully cooked, thicker sliced ham. If using pre-sliced ham, a thicker slice functions a little better than thin sandwich pieces, which won’ t give a lot texture to the soup. If you have remaining cooked ham from Easter or some kind of other holiday, that can also be utilized in this recipe.
Yes, this soups is a great candidate for freezing! Just chill the soup completely within the refrigerator overnight before transferring towards the freezer for long term storage (about 3 months). I prefer to separate my soup into single portions before freezing, so they can be reheated as needed and in the amount required. Quart-sized freezer bags are great for getting stuck soup, as are the small blue-top Ziploc food storage containers.
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Before you begin, chop one yellow onion, peel plus slice three carrots, slice 3 ribs of celery, and svelte two cloves of garlic.
This is the type of pork I used. You can use any prepared ham, but a thicker cut works better than thin sandwich pieces. You can also use cooked holiday pig. You’ ll need one lb of cooked ham.
Dice one particular pound of ham and include it to a soup pot along with one tablespoon cooking oil. Prepare the ham over medium temperature for about 5 minutes, or until the pork is browned on the edges. Take away the ham to a clean bowl.
Add the onion, carrot, celery, and garlic to the container in place of the ham and still cook over medium for about 5 mins, or until the onions are melted. Use the moisture released from the veggies to dissolve the browned pieces off the bottom of the pot.
While the vegetables are food preparation, add one of the three cans associated with cannellini beans to a blender (with the liquid from the can) plus puré e until smooth. Empty the other two cans. Add the particular puré ed beans and exhausted beans to the soup pot.
Also add 0.25 tsp dried thyme, some newly cracked pepper, and 2 glasses of chicken broth to the pot. Mix to combine. The soup will be pretty watery at this point.
Turn the heat as much as medium-high and bring the soup up to boil. Once it reaches the boil, turn the heat down somewhat to medium and let the soup steam for 15 minutes, stirring often. The particular soup will reduce and thicken as it boils. If it becomes as well thick for your liking, simply include a little more water or chicken broth to reach your desired consistency.
After boiling the particular soup for 15 minutes, stir the particular cooked ham back into the pot. Provide the soup a taste and adapt the salt or pepper, in case needed.
Serve the chunky Ham plus Bean Soup hot, preferably along with crusty bread for dipping!