White Bean and Ham Soup

Fall is fast approaching and I am so happy. Making soups, roasting meats and vegetables, baking pies and cookies... It's my favorite time of year! It's a chilly day with lots of rain in the forecast so I made a big batch of white bean and ham soup. This is a quick and delicious soup that is great for either lunch or dinner. My children love it so much that it has become a regular dish in our house. I serve it with my house salad and crunchy bread... It's a perfect meal.

• 1/2 tbsp olive oil
• 1/2 yellow sweet onion
• 1 cup of carrots sliced
• 2 stalks of celery sliced
• 1 clove of garlic minced
• 1 1/2 cups of cooked diced ham
• 4 14oz cans of white beans or navy beans (rinsed & drained)
• 3 cups of chicken stock
• 1 bay leaf
• Sea salt and fresh cracked pepper to taste

Heat large dutch oven or pot over medium heat. Add olive oil, onions, carrots & celery. Cook until tender. Add garlic and ham and cook for 30-60 seconds before adding stock, 2 cans of beans, bay leaf, and salt and pepper to taste. Cook over medium low heat for at least 1 1/2 hours. Remove bay leaf and blend soup in pot with immersion blender (use regular blender if you don't have an immersion blender). Add the remaining 2 cans of beans to soup & simmer for a bit longer. Serve with crusty bread & salad for a great meal.


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