Scrumptious Ham and Bean Soup

Submitted by Deb from Ca

"This is my adaptation of a recipe from and old Sunset Homemade Soups cookbook. It is a great way to use leftover ham. A bowl of this steaming hot soup and some corn bread are really comforting and filling on a cold winter night. Yummy!!"

 

• Ready In: 2hrs 30mins
• Ingredients: 15
• Serves: 6

ingredients

• 1 lb small dry white bean (about 2 1/2 cups)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• 1⁄4 cup parsley, chopped
• 2 lbs lean ham, coarsely chopped
• 1 teaspoon dried rosemary
• 1 teaspoon thyme leaves
• 1 bay leaf
• 6 cups chicken broth
• 3 cups water
• 1 (8 ounce) can tomato sauce
• pepper

directions

1. Soak beans overnight or prepare the quicker way by bringing to a boil and then letting them sit for 1 hour. The instructions are on the package.
2. In a 6-8 quart pot, heat oil, add onions, carrots, celery, and garlic. Cook until onions are soft(about 10 minutes).
3. Add rest of ingredients, bring to a boil, reduce heat, cover and simmer for 2-2 1/2 hours.
4. Whirl about half the mixture in a blender or food processor or mash with a potato masher to thicken the soup.