Bean & Ham Soup

Ingredients

• 64 oz chicken brothNutrition
• 48 oz great northern beansNutrition
• 1 tbsp rosemaryNutrition
• 1 tbsp olive oilNutrition
• 2 lbs hamNutrition
• 2 lbs carrot, slicedNutrition
• 4 cloves garlic, mincedNutrition
• 1 large onion, choppedNutrition
• 2 lbs potatoes, choppedNutrition
• 1 lb celery, choppedNutrition

Directions

1. 1Peel and chop carrots and potatoes. Chop celery, onions and mince garlic. Cut ham into bit sized pieces.
2. 2Saute onions, garlic and ham in olive oil in large soup/stock pot until onions are translucent.
3. 3Add carrots, celery, potatoes, rosemary and chicken stock to just cover. Salt and pepper to taste.
4. 4Cover and bring to a boil.
5. 5Stir and reduce heat and simmer, stirring occasionally, until vegetables are cooked but still a little bit firm.
6. 6Add beans and return to boil.
7. 7Reduce heat and simmer uncovered for another 10-20 minutes.
8. 8Note: recipe calls for cooked ham (off the bone) but if you have leftover bone-in ham cook on the bone with the vegetables until they are cooked, then remove ham and bone, cut remaining ham from the bone and add back into soup before adding beans.

Nutrition per serving

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