Ham and Bean Soup
Feb 17, 2023
Ingredients:
- 2 cans navy beans, drained
- 3 tbsp EVOO
- 1 white onion, chopped
- 4 carrots, chopped
- 2 celery stacks, sliced
- 5 garlic cloves, finely chopped
- 64 ounces chicken stock
- 14.5 ounces can fire roasted diced tomatoes
- 1 bay leaf
- 1 tsp garlic powder
- 1 tsp dried italian herbs
- fresh cracked pepper
- 2 cups shredded green cabbage
- 2-3 cups chopped ham
- salt - to taste
Instructions:
- Heat oil in large dutch oven pot over high heat. Saute onion, carrots, and celery 4-5 minutes while stirring. Add garlic and saute 30-60 seconds.
- Add beans, chicken stock, tomatoes, bay leaf, garlic powder, italian herbs and pepper. Bring to a boil then reduce heat to simmer. Cover, leaving lid slightly ajar. Cook for 90 minutes. Check consistency of beans. If the beans are still quite firm, cook for 30 minutes longer.
- Remove lid and add ham and cabbage. Cook for 15-20 more minutes. Salt to taste.
- Discard bay leaf and serve.
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