Are you tired of the same old chicken noodle soup? This soup is a nice break from the usual “get well soup”, but it’s perfect any day. The ham stock, beans, and vegetables pack a big nutritional punch. Not bland and not too salty, the vegetables and ham stock make for an exceptionally flavorful blend.
Don’t let the word “hearty” fool you. This soup is incredibly light, yet filling; Light enough for lunch, yet hearty enough for dinner.
You’ll be making a ham stock for this soup, but it’s quick and easy, so don’t be fooled into thinking this soup will be too time consuming on a weeknight. You can have it on the table in 1 to 1.5 hours tops.
1 Ham Bone
1-2 lbs ham (cooked)
2 Cans Great Northern Beans (16oz each)
2 Cans Navy Beans (16oz each)
3 Large Carrots (8 oz)
1 Cup Green Onion
½ Yellow or White Onion
1 tsp Tarragon Leaves (Can substitute other leafy spices)
¼ tsp Ground Oregano
¼ tsp Celery Salt
8-10 Cup Water
2 tbsp Butter/Olive Oil
- In a large soup pot pour water and place ham bone. Ensure there is enough water to cover at least 2/3 of the ham bone. Cover and bring to a boil, then reduce heat to medium.
- Add chopped carrots, and chopped celery, oregano, celery salt, tarragon leaves. Cook for minimum of 30 minutes. If you have the time reduce heat to medium-low and simmer for 1 hour for a better stock.
- Mince the green onion, and white onion and sauté in butter or olive oil.
- Remove the ham bone and toss.
- Add Sautéed onions to the large pot. Add diced pre cooked ham. When carrots & celery are fairly soft, drain the bean water and add beans to pot. Finish cooking soup until carrots, celery are at desired tenderness and salt to taste.
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