WHITE BEAN AND HAM SOUP
BORROWED FROMSALT & LAVENDER
Soup season is here! Cozy up to fall with this simple and delicious recipe.
One pot, mostly hands-off, simple ingredients, and you’re good to go. It’s also one of those hearty soups that gets better the longer you leave it: The flavors intensify, and it’s even tastier over time. Serve with a big slice of crusty buttered bread, cornbread, or cheesy garlic bread. Enjoy!
INGREDIENTS
1 tablespoon olive oil
1/2 medium onion, chopped finely
1 large carrot, peeled and chopped small
3 sticks celery, chopped small
4 cloves garlic, minced
1/4 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
4 cups chicken broth
2 cups water
2 cups cooked ham chopped (or more to taste)
2 (14-ounce) cans white beans drained
Salt and pepper to taste
INSTRUCTIONS
• Heat the oil over medium-high heat in a large soup pot. Sauté the onions, carrot, and celery for 7 to 10 minutes, stirring occasionally (a little browning is good).
• Stir in the garlic and cook for about 30 seconds.
• Add the Italian seasoning, smoked paprika, chicken broth, water, ham, and white beans to the pot. Increase the heat to high and bring it to a gentle boil. Reduce heat to medium (or medium-low if it’s bubbling too much), cover the pot with the lid slightly ajar, and let the soup simmer for 20 to 25 minutes. (The flavor will intensify the longer you cook it so feel free to cook it for a bit longer.)
• Season with salt and pepper to taste. Ham can be quite salty, so be sure to add salt after it’s cooked if you think it needs it. Optional: Take a potato masher and mash some of the beans right in the pot to create a slightly thicker texture or pulse an immersion blender a few times.
