Quick Ham and Bean Soup (11.30.15)

Posted at 12:15 PM, Nov 30, 2015
and last updated 2015-11-30 14:33:16-05
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 medium carrots or 15 baby carrots, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon dried red pepper flakes
  • 4 cups low-sodium canned chicken broth
  • 2 (15-ounce) cans white beans (cannellini or great northern), with the liquid
  • 2 bay leaves
  • 2 cups ham, cooked, chopped
  • 1/2 cup milk or cream (optional)
  • Salt and Pepper, to taste

Heat oil in a Dutch oven or soup pot to medium-high heat. Add onions, carrots, and celery, sauté about 3-4 minutes. Add garlic and dried red pepper flakes, cook an additional 1-2 minutes. Add chicken broth and bay leaves. Increase heat to high, and bring to a boil. Reduce to low heat, add ham and milk or cream, if using. Cook for 15-20 minutes.
Discard the bay leaves. Serve with crusty bread. (Note: You can puree soup, if desired, for a thicker version.

Note: You could substitute cooked turkey or beef instead of ham in this recipe.