Ham and Bean Soup
Ingredients
- 1 tbsp. olive oil
- 2-3 chopped carrots
- 2-3 stalks of celery chopped
- 2 medium onions chopped
- 3 cloves garlic chopped
- 8 cups or 2 32 oz. cartons of chicken stock
- 3 15 oz cans navy beans drained and rinsed
- Bouquet garni of fresh thyme and rosemary
- 1 bay leaf
- 1 ham bone
- Chopped fresh parsley for garnish
Instructions
- In Dutch oven or soup pot warm olive oil over medium high heat
- Add carrots, celery, onion and garlic. Cook for about 5 minutes until tender
- Add chicken stock, beans, bay leaf, ham bone and bouquet garni
- Bring to a boil, cover and lower heat to simmer
- Remove bouquet garni and bay leaf, discard
- Remove ham bone and cut ham into bite size pieces and return to pot
- Discard ham bone
- Let simmer for a few minutes and serve
- Garnish with fresh chopped parsley
Category
Soups