Quick Ham and Bean Soup

Ingredients

• Cubed ham: Use up leftover cooked ham to make this easy ham and bean soup. Try to avoid using leftovers from recipes that have a super sweet or overpowering glaze, since the flavors will carry over into the soup. Or, cut off the edges of each glazed ham slice and use the insides.
• Chicken broth: While ham and bean soup recipes often call for water, chicken broth makes this recipe more flavorful and nourishing. Store-bought or homemade chicken broth will work.
• Beans: Drain and rinse four cans of great northern beans to keep the prep time to a minimum.
• Veggies: A mirepoix made with sauteed carrots, onion and celery creates a base for the soup. Cut the vegetables into the same size so they cook evenly.
• Herbs and spices: Bay leaf, minced garlic, chili powder and black pepper give the ham and bean soup a little warming spice and depth. Don’t forget to remove the bay leaf before serving—they’re tough and unpleasant to eat. If you’ve ever wondered, “can you eat bay leaves?”, the answer is no!

Description

Step 1: Make the mirepoix

In a large saucepan, saute the carrots, celery and onion in butter until tender.

Step 2: Add the remaining ingredients

Stir in the rinsed, drained great northern beans. Add the chicken broth, cubed ham, chili powder, minced garlic, pepper and bay leaf.

Step 3: Let the ham and bean soup simmer

Bring the soup to a boil. Reduce the heat and cook for 15 minutes or until heated through. Discard the bay leaf before serving.