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Thursday, January 6, 2011

Ham and white bean soup

This soup is thick and filling, a great recipe when its cold and snowy like it has been the last couple of days. I had sliced ham already in the freezer that I dethawed to use. You could also substitute the dried beans with canned beans for a quick soup if you are in a hurry.

1c carrots
1c onion
1c celery
2 T olive oil
3 clove garlic, minced
1 lb ham, chopped into small pieces
1 can chicken broth
1 can beef broth
16 oz dried white northern beans
Bay leaves
Thyme, parsley

Bring beans to boil in about 4 quarts of water. Turn off, let sit to soak an hour. Bring back to a simmer until beans are done, about 2 hrs. Drain water from beans. Set aside.
Dice carrots, onion and celery. Pour olive oil in large pot , add carrots onion and celery. Cook until soft. Add half of the ham and the garlic, cooking 30-60 seconds. Add both cans of broth, half of the beans, 2 bay leaves, salt, pepper, and a dash each of thyme and parsley. Let cook over medium low at least an hour and a half. Use immersion blender, or pour into regular blender, and blend. Return to heat. Add in the rest of the beans and ham, add a few dashes of hot sauce (optional). Cook a little longer, til hot and simmering. Serve hot.
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