Prep 30 mins
Cook 2 hrs
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!!
- 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
- 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.
- In a 6-8 quart pot, heat oil, add onions, carrots, celery, and garlic. Cook until onions are soft(about 10 minutes).
- Add rest of ingredients, bring to a boil, reduce heat, cover and simmer for 2-2 1/2 hours.
- Whirl about half the mixture in a blender or food processor or mash with a potato masher to thicken the soup.