Sorry its taken me so long to post something new! Night shifts are an interesting shift to get used to!
This is a perfect fall recipe. There have been more rainy days up here and on those days nothing sounds better to me than a big pot of soup simmering on the stove. This is a great recipe too because it makes plenty to freeze for later or for great leftovers the next day. I actually think its better the 2nd and 3rd day! For the Love of Cooking has great soup recipes. I'll be posting more soon!!
1-2 onions
1-2 T olive oil
Saute onions in olive oil.
Chopped carrots (However much you think)
Chopped celery
2 cloves garlic, minced
Add carrots into onions and cook down. Add in celery and garlic and cook until tender.
1 1/2-2 C cooked diced ham
Add in ham and cook for a few minutes.
Add 4 14 oz cans of white beans (I used rinsed cannellini beans).
Add 3 cups stock. You can use chicken stock but I found ham bouillon at the store and that gave it GREAT flavor!
Season with 1 bay leaf and salt and pepper. Cook over low heat for at least 1-2 hours. You can puree it down with a blender if you like your soup thicker but I like mine a little bit more chunky.
Serve with bread of your choice.
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