Friday, January 25, 2008

Ham and Cannellini Soup

This is a great soup for winter with ham, veggies, and cannellini beans. Great for leftover Christmas or Thanksgiving ham, and a hearty, healthy meal.

Ham and Cannellini Soup

2-4 cups broth

1 cup tiny-diced carrots
1 cup tiny-diced celery
1 cup diced ham
salt, pepper, and garlic powder
1 can cannellini beans, rinsed and drained

Bring broth to simmer over medium low heat. Meanwhile, dice your carrots, celery, and ham. Add celery, carrots and ham and allow to simmer until tender, about 30 minutes, depending on the size of the dice. You can add herbs like parsley, bay leaves, and/or thyme. Add beans and continue to simmer until heated through, about 5-10 minutes. Season to taste.

Serve with biscuits or gluten free cornbread.


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1 comment:

Anonymous said...

I am printing this recipe to try with our left over Christmas ham. We will make it tomorrow and let you know how it turns out. I'll probably use white beans instead of cannellini, and probably serve it with left over yeast rolls.