Quick Ham and Bean Soup
This American dinner soup comes together in just 50 minutes using mostly pantry staples. The base is a simple chicken broth, enriched with two cans of Great Northern beans, diced vegetables, and flavourings like garlic and bay leaf. Diced pre-cooked ham is stirred in and the soup simmers until the carrots, onion, and celery are perfectly tender, finished with a seasoning of salt. It yields four generous servings of a hearty, classic soup.
Ingredients
- 2 cups hot water
- 2 teaspoons chicken bouillon granules
- 2 (15 ounce) cans Great Northern beans
- 0.33333334326744 cup diced carrots
- 0.33333334326744 cup diced onion
- 1 small stalk celery, diced
- 0.5 teaspoon minced garlic
- 1 bay leaf
- 0.25 teaspoon ground black pepper
- 0.5 (8 ounce) pre-cooked ham steak, diced
- salt to taste
Method
- Pour the hot water into a pot and bring it to a boil. Dissolve the chicken bouillon granules by stirring them into the boiling water.
- Drain and rinse a single can of the Great Northern beans. Lower the heat under the pot. Mix the rinsed beans and the second can of beans with their liquid into the broth. Incorporate the diced carrots, onion, celery, minced garlic, bay leaf, and ground black pepper, then return the mixture to a boil.
- Add the diced ham to the pot. Reduce the heat again and allow the soup to simmer for about 30 minutes, or until the vegetables have softened. Finally, taste and adjust the seasoning with salt as desired.
Nutrition (per serving)
Calories315 kcal
Fat5 g
Sugars1 g
Protein22 g
Sodium641 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorHARRYMARTINII
