Leftover Ham and Bean Soup

• Meat

  • 2 cups Ham
  • 1 Ham bone

• Produce

  • 2 Bay leaves
  • 3 (15 oz cans Cannelini beans
  • 2 Carrots, medium
  • 3 Celery stalks
  • 3 cloves Garlic
  • 1 Onion, large
  • 1/4 cup Parsley, fresh
  • 1 Parsnip, whole
  • 1 tsp Thyme

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 8 cups Water if using vegeta

• Other

  • 1 tbsp Vegeta or 8 cups low sodium vegetable broth

Found on jocooks.com

Description

Ingredients

• 1 leftover ham bone
• 2 cups leftover ham, chopped in cubes
• 2 tbsp olive oil
• 2 bay leaves
• 1 large onion, chopped
• 2 medium carrots, chopped
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 1 whole parsnip, peeled and cleaned
• 3 (15 oz) cans cannelini beans (white kidney beans), drained and rinsed
• 1 tbsp Vegeta or 8 cups low sodium vegetable broth
• 8 cups of water if using Vegeta
• 1 tsp cumin
• 1 tsp thyme
• salt and pepper to taste
• ¼ cup fresh parsley, chopped

Directions

• 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 either the broth or the water plus vegeta. If you dont 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.

Nutrition