Ham and Bean Soup

Have leftover ham? Try this soup.

 2 tbsp Extra virgin olive oil
 1 Small yellow onion, chopped
 2 Small carrots, thinly sliced
 1 Stalk of celery, thinly sliced
 4 Cloves of garlic, minced
 1 tsp Fresh thyme
 ½ tsp Sweet paprika
 2 cups low sodium chicken broth
 2 15 ounce cans of white beans, drained and rinsed
 Kosher salt
 Freshly ground black pepper
 2 cups Leftover ham, shredded
 Freshly chopped parsley
1

In a medium saucepan, heat oil over medium heat. Add onion and carrot and cook until onion is soft about 7 minutes. Add celery, garlic, and thyme, and cook, stirring, until garlic is fragrant, about 2 minutes more. Add chicken broth, 2 cups of water, and beans; bring to a boil. Season with salt and pepper.

2

Reduce heat, and simmer until the soup has thickened slightly, about 20 minutes. Stir ham into soup and season with salt and pepper.

3

Serve warm topped with parsley.

Recipe Adapted from: Delish

Ingredients

 2 tbsp Extra virgin olive oil
 1 Small yellow onion, chopped
 2 Small carrots, thinly sliced
 1 Stalk of celery, thinly sliced
 4 Cloves of garlic, minced
 1 tsp Fresh thyme
 ½ tsp Sweet paprika
 2 cups low sodium chicken broth
 2 15 ounce cans of white beans, drained and rinsed
 Kosher salt
 Freshly ground black pepper
 2 cups Leftover ham, shredded
 Freshly chopped parsley
Ham and Bean Soup
IngredientsDirections