Ham and Bean Soup

Ham and Bean Soup:  A fall favorite.  Need comfort food? THIS is it.

I have done two rounds of Whole30 and have now settled on the Keto Diet the last few months.  It has changed how I think about food and I make Whole30 or Keto dinners all week. But Sundays are for comfort food!  I have made this soup for years. I don’t know where I got the recipe but I make it by heart now. I wrote things down today to share with you.  I made a double batch and took some to a friend whose family has been down and out with the flu. It’s warm and comforting.

Ham and Bean Soup

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Ingredients Method Notes

Ingredients

  

• 2 cups of cubed ham use leftover ham or buy ham steaks
• 1 can cream of celery soup
• Garlic: 2 cloves or 1 TB minced
• 1 box of chicken broth or homemade bone broth plus another cup or two if needed
• 1 cup of small pasta noodles
• 3 cans of Great Northern Beans
• Pepper
• 2 TB Extra Virgin Olive Oil
• 1 bunch of parsley

Method

 

1. Add the olive oil to a large pot. Saute garlic. (grate 3 cloves or use 1 TB minced garlic).
2. When fragrant, add cream of celery soup.
3. Heat through then add chicken broth a cup at a time, warming in between.
4. Add the Great Northern beans (do not drain). Add ham and pasta. Then add parsley. (I chop up one small or ½ large bunch).
5. Warm until pasta is done.
6. Add more chicken broth if the soup is too thick.

Notes

Cornbread recipe I use is HERE. 

 

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