Ham And White Bean Soup

I don't know about you, but I always buy a larger than needed ham just to be safe for the holidays. After having a couple ham sandwiches I needed a change and that is how this soup came about. Enjoy!

1 Tbsp Olive Oil
1 Carrot - Diced
2 Stalks of Celery - Diced
1/2 Onion - Diced
2 Cloves of Garlic - Crushed
1 Tbsp Tomato Paste
1 Tbsp Dried Thyme
2 c Chicken Stock - Low Sodium
1 Ham Bone - if you have it
1 1/2 c Diced Ham
3 15 oz cans White Beans - Drained
4 c Water
Fresh Ground Black Pepper
Kosher Salt
Chopped Parsley for Garnish

In a large stock pot heat the olive oil over medium heat. Add the carrots and let it cook for 3 - 4 minutes. Add the celery and onion and let it cook another 5 - 8 minutes, or until the onions are translucent.  Add the crushed garlic, tomato paste and dried thyme. Stir to break up the tomato paste and let it cook for about 4 minutes. Add in the chicken stock and stir to blend in the tomato paste. Add the ham bone, if you have it, diced ham, drained white beans and water. Bring the mixture to a boil and reduce it to a simmer. Let it cook for about 2 hours, stirring occasionally.

When the soup is ready to serve taste to see if any salt is needed. The ham is pretty salty in general, so you might not need any. Remove the ham bone and pull off any ham that is left on it and add it back in. Add a touch of pepper if needed. Ladle the soup into bowls and sprinkle with a pinch of chopped parsley.

​Serves 6 - 8 people