Prep 10 mins
Cook 45 mins
Made this one up myself, from a mix of different recipes. No need to wait for dry beans to soak. You get great homemade soup in about an hour!
- 29.58 ml vegetable oil
- 236.59 ml diced or sliced carrot
- 236.59 ml diced celery
- 236.59 ml chopped onion
- 473.18 ml diced ham
- 2.46 ml minced garlic
- 828.06 ml ham stock (water can be substituted) or 828.06 ml chicken broth (water can be substituted)
- 2 (878.83 g) can great northern beans, not drained
- 44.37-59.16 ml tomato sauce
- Heat vegetable oil in a soup pot.
- Add carrots, celery and onion.
- Sauté for about 4 minutes, just until onion is beginning to soften.
- Add ham, sauté 2 minutes.
- Add garlic, sauté one more minute.
- Add 3 cups stock, bring to a low boil for about 10 minutes, stirring once or twice.
- Meanwhile, in a food processor, combine all but 1/2 of a can of beans, including juice, and the tomato sauce.
- Process until smooth.
- Add remaining stock to processor to thin mixture.
- Process to combine.
- Add mixture from processor into ham mixture.
- Add remaining 1/2 can of beans, stir to blend, bring to a boil, lower heat, cover and simmer for 30 minutes.
- Serve hot!
Delicious! Ten stars, if there were such a category. I used chicken broth and a couple of leftover slices of black forest ham. I assumed it would end up like Campbell's bean and bacon soup, but was much better. When I open a can of tomato paste and just need a couple of tablespoons, I freeze the rest in 1 Tb. portions, so I just grabbed some of that out of the freezer instead of opening a can of tomato sauce.
Oh my goodness, YUM! Thanks for a great recipe. The only thing I did different was that I simply mashed the beans down instead of sticking them in the processor...it was so quick and easy, and the soup turned out amazing. I can't wait to eat more of it!
While this was quick and easy, it was also rather bland.