White Bean and Ham Soup
"This is a simple hearty soup that is just perfect in cooler weather. This comes together quickly, but tastes like it has been simmering for hours."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 (15 ounce) cans small white beans, drained
- 3 (14 1/2 ounce) cans chicken broth
- 1 large tomatoes, chopped
- 1 1⁄2 cups chopped cooked ham
- 1 teaspoon dried thyme
- salt and pepper, to taste
directions
- Heat oil in a large saucepan.
- Add onion and garlic and cook until tender, 2-3 minutes.
- Add the beans and broth and bring them to a boil.
- Reduce heat and simmer for 10 minutes.
- With a fork, mash about one-fourth of the beans, stirring well to slightly thicken the soup.
- Add the tomato, ham, and thyme, and cook until the soup is heated through, about 5 minutes.
- Season to taste with salt and pepper.
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Reviews
-
Very tasty! I used dried white beans that I cooked in the crockpot overnight, then added the other ingredients this morning and cooked for another hour or so. I did not use a tomato and found that with the ham being salty, we did not need to add any salt, just pepper. Great recipe--also would freeze well. -
Delicious! I forgot the tomato but it was still great. I also realized last minute that I only had about an 1/8 of a tsp. of thyme so I used about 1/2 tsp. of rosemary as well and it worked perfectly. Exactly how I remember my mom's growing up. Thanks for posting this keeper! -
This is a great recipe. I also start with onion with chopped carrots and celery, but I think the key ingredient is the thyme as spice/herb. Simple is good. -
Quick, easy, and wonderfully flavored -- definitely a recipe to make often! -
great base recipe! i also added a bunch of beet greens and swiss chard in step 6.
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RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
