Ham and White Bean Soup

Ham and white bean soup is a wonderful soup for the dreary fall and winter days. Adding mashed potatoes, thickens it a little bit, and spinach and kale adds some extra nutrients to this soup.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch

Cuisine: American

Keyword: ham and bean soup, soup

Servings: people

Calories: 577kcal

Author: Eating With Deb

Equipment

Knife and cutting board
6 to 8 quart stock pot
heat resistant spoon

Ingredients

2 tbsp vegetable oil or canola oil
1/3 cup yellow onion diced
1 stalk celery chopped, about 1 cup
1 each carrot chopped, about 1 cup
2 cups mushrooms sliced
2 tbsp red wine or red wine vinegar
½ tbsp garlic fresh minced
½ tsp sea salt
½ tsp black pepper
2 cups ham diced
2 cans white beans drained and rinsed well, 15 oz cans
4 cups chicken stock
1 cup mashed potatoes optional
4 handfuls spinach and/or kale, optional
2 tbsp parsley chopped, optional

Instructions

On medium heat, heat large stock pot and add oil, onions, celery, mushrooms, and carrots. Sauté for 3 minutes.
Deglaze pan with red wine, scrapping all the brown bits off the bottom.
Add ham, beans, stock and seasonings. Bring to a boil. Reduce heat and simmer for 20 minutes.
If adding mashed potatoes, spinach and/or kale, or parsley, stir in and cook for another 3 minutes or so until the potatoes are hot and the spinach is wilted.
Enjoy!

Nutrition