Prep 10 mins
Cook 30 mins
This soup is really good and easy. If you have more time, you can use fresh vegetables instead of canned, but I like it either way. My family loves this on a cold winter's day. I believe this recipe is from Taste of Home magazine.
- 1 (15 ounce) can great northern beans, drained
- 2 (14 1/2 ounce) cans chicken broth
- 1 (16 ounce) cansliced potatoes, drained
- 1 (16 ounce) candiced carrots, drained
- 1⁄2 lb cooked ham, cut into bite-size pieces (1 1/2 cups)
- 1⁄2 cup chopped onion
- 1⁄4 cup dried parsley flakes
- 1 bay leaf
- 1⁄4-1⁄2 teaspoon pepper
- In a large kettle or Dutch oven, combine all ingredients.
- Bring to boiling.
- Reduce heat.
- Simmer, covered for 20 minutes.
- Remove bay leaf.
- Serve at once.
We really enjoyed this soup. I did make a major change though. I used two cans of white beans. One I used as directed, and the other one I pureed in the blender with half of the onions and a little chicken broth. This gave our soup a creamier, thicker texture and great flavor. I did use all fresh veggies and enjoyed that, however we felt the carrots did not go with this soup at all and after a bite or two of the carrots, I started eating around them. I love carrots, they just didn't work for me here! I wasn't sure if DH would like this as he's picky about soups but he asked for another bowl as a late night snack!! Such a great way to use up leftover ham! OH we also sprinkled a little shredded cheddar cheese on top of the hot soup!! Great addition.
Very yummy, I left out the carrots because I do not like cooked carrots, otherwise the soup was wonderful. I did use fresh potatoes.
This is a great, fast, easy to make ham and bean soup. It has a great semi-spicy taste. I didn't make any changes and my family loved it.