Ham and Bean Soup
Ingredients
2 cups mixed beans (white beans, red beans, kidney beans – soaked overnight)
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 medium tomatoes, chopped (or 1 cup canned tomatoes)
2–3 cups smoked ham (or leftover ham, cut into chunks)
1 bay leaf
1 tsp dried thyme (or fresh thyme)
1 tsp paprika (optional)
Salt and black pepper to taste
6–7 cups chicken broth (or water)
2 tbsp olive oil or butter
Fresh parsley, chopped (for garnish)
Preparation Method
- Heat olive oil (or butter) in a large pot over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté until softened (about 5 minutes).
- Add the chopped tomatoes and cook for 2–3 minutes.
- Stir in the beans, smoked ham, bay leaf, thyme, paprika, salt, and pepper.
- Pour in the chicken broth (or water), bring to a boil, then reduce the heat.
- Cover and simmer for 1–1.5 hours, stirring occasionally, until the beans are tender.
- Remove the bay leaf. Adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh parsley.
