INGREDIENTS
- 2 tbsp olive oil
- 1 large onion chopped
- 3 stalks celery chopped
- 2 medium carrots chopped
- 3 cloves garlic minced
- 2 cups leftover ham chopped in cubes
- 1 leftover ham bone
- 1 whole parsnip peeled and cleaned (optional)
- 2 bay leaves
- 8 cups vegetable broth low sodium
- 19 oz cannellini beans (1 can), drained and rinsed (or 1 c. dried white beans)
- 1 tsp cumin
- 1 tsp thyme
- 1/8 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 cup fresh parsely chopped, for garnish
INSTRUCTIONS
- In a large soup pot, heat olive oil. Add onion, celery and carrot and cook for about 5 minutes until onion is tender.
- Add garlic, ham, ham bone, parsnip, bay leaves and the broth. If you don’t have a ham bone, just skip it. Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
- Add rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
- Remove ham bone, bay leaves and parsnip. Garnish with parsley and serve.
RECIPE NOTES
- I don’t have leftover ham or ham bone, can I still make this: Yes! You can purchase a prepackaged ham from your local grocery store and use that instead of leftover ham. If you don’t have a ham bone, just skip it, it’s used to flavor the soup.
- Can I chop up the parsnip: Yes, of course. I use a whole parsnip to simply flavor the soup, but I know some people prefer to actually eat, so in that case, chop it first, then add it to the soup.
- Can I use dry beans instead of canned beans: Absolutely, just keep in mind that dry beans take longer to cook. You’ll need about 1 cup of dry beans for this recipe. Also if using dry beans, you can soak them in water overnight if you choose. Usually this is done to speed up the cooking process, however studies have shown that it will only cut about 10 minutes of cooking time.
https://www.jocooks.com/recipes/leftover-ham-bean-soup/?epik=dj0yJnU9bTliOWM3T3N5S082cUlJbVdYd01VVjlXZ1JnUHQzWi0mbj1PNjdKTUdaMEo3WmxROS1wVTJQRDZRJm09MyZ0PUFBQUFBRjRINVZj
1 comment:
I made this tonight! I didn't have veg broth so I substituted tomato bouillon. I used my canned navy beans and reduced the broth to 4 cups instead of 8 so it would be denser and I served it over rice. It was SO good. Next time I will omit the cumin. That seemed to be in conflict with the thyme. It was very hearty and the rice made it perfect.
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