Smoked Ham and Bean Soup
 
 
Author:
Serves: 8
Ingredients
  • 2½ cups leftover ham, cubed
  • 2 tbsp butter
  • 2-3 bay leaves
  • 1 little can 5.5 oz (150 ml) tomato paste
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 1-2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 whole parsnip, peeled and cleaned
  • 2 (15 oz) cans cannelini beans (white kidney beans), drained and rinsed
  • 2.8 qt (3 L) water
  • 2 tbsp Vegeta
  • 1 tsp thyme
  • salt and pepper to taste
  • ΒΌ cup fresh tarragon, chopped
Instructions
  1. Melt butter in a large stock pot over medium high heat. Add the onion and saute until translucent then add celery, carrots and garlic and saute for another 5 minutes.
  2. Fill the pot with 2.8 qt (3 L) of water and then add ham, parsnip, bay leaves and Vegeta. Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
  3. Add rinsed beans, thyme, tomato paste and season with salt and pepper. Continue cooking for another 30 minutes.
  4. Remove bay leaves and parsnip. Remove from heat and add tarragon; cover with lid and let sit for 5-10 minutes then serve.
Recipe by CookingGlory at http://www.cookingglory.com/recipes/meal-ideas/soups-stews/smoked-ham-and-bean-soup/