This reminds me of my favorite canned soup as a kid but tastes way better. I used eat all of the Campbells Bean with Bacon Soup in one sitting. My White Bean and Ham Soup with homemade broth has a rich flavor that you can’t beat and is a great use for bones that might go to waste. Tender white beans with smoky ham and sweet veggies with a touch of garlic is satisfying and delicious. Enjoy with some gluten-free garlic bread and you have a warm and satisfying meal.
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White Bean and Ham Soup
makes one large pot
1-2 tablespoons olive oil
1/2 cup sweet onions, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped*
6 cups of homemade ham stock
3 cloves garlic, minced
1 bay leaf
2 cups ham, chopped
salt and black pepper to taste
În a large pot over medium heat cook onions, carrots and celery with the olive oil. Cook until veggies are soft and almost the done. Add broth, bay leaf, garlic and pepper. Cook for five minutes. Add beans and ham. Smash some of the beans for a creamier soup using a potato masher. Cook until hot. Remove from the heat and take out the bay leaf. Test the soup for taste and add more salt if needed. Serve and enjoy.
*I normally use both celery and carrots but only had carrots today
**To make my stock, fill the bottom half of a large pot with ham bones and lots of scraps. Cover with cold water and simmer for 2-3 hours or until meat falls off the bone. Strain out the bones and let cool. Skim off the fat and use.