A comforting blend of tender beans, smoky ham, and potatoes in a hearty, flavorful soup.
# Components:
→ Meats
01 - 8.8 oz smoked ham, diced
→ Beans & Legumes
02 - 14 oz cooked white beans (cannellini or navy beans), drained and rinsed
→ Vegetables
03 - 3 medium potatoes, peeled and diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 large onion, finely chopped
07 - 2 cloves garlic, minced
→ Liquids
08 - 6 cups low-sodium chicken or vegetable broth
→ Herbs & Spices
09 - 2 bay leaves
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt, to taste
→ Fats
13 - 2 tablespoons olive oil
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
# Method:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced smoked ham and cook for 3 to 4 minutes to release its smoky flavor.
04 - Add potatoes, beans, bay leaves, thyme, black pepper, and broth. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until potatoes are tender and flavors have melded.
06 - Remove bay leaves. Taste and adjust salt as needed.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.
