Last week it was feeling more like late winter here in PA, so this soup was the perfect thing to make! The weather has been crazy here – it was even snowing yesterday. We’re entering our 9th week of being at home and managing ok. There’s a good daily schedule in place for the kids to follow while I’m working and they’ve been keeping up with their remote learning assignments. My kids are homebodies … so they’re loving being at home. I’m much more of an extrovert and would prefer to be out and about doing stuff. I hope all my readers are doing well and staying healthy!
After our Easter dinner in April, I made ham stock with my Instant Pot and frozen the rest of the ham. This was the perfect base ingredients to make this soup. The soup was simple to make and delicious – we had no leftovers! With only a few ingredients, it is something that can be thrown together quickly. I also loved how creamy and thick it was without using cream or milk.
1 onion, diced
3 carrots, sliced
3 celery ribs, sliced
1 lb cooked ham, cut into bite sized pieces
1 Tbsp olive oil
3 – 15 oz cans cannellini beans
1/4 tsp dried thyme
2-4 cups chicken or ham stock
salt and fresh black pepper to taste
In a stock pot, warm the olive oil over medium heat. Add the onion, celery and carrots. Saute until tender. While the veggies are cooking, drain and rinse two cans of the beans. Using a blender, puree the third can of beans with the liquid. Once the veggies are cooked, add the beans, pureed beans and 2 cups of the stock to the pot. Add the thyme and season with fresh black pepper.
Increase the heat to medium-high and allow the soup to come to a boil. Reduce the heat to medium and allow to simmer for 15 minutes, stirring occasionally. Add additional broth if necessary to keep the soup from becoming too thick. Once the soup has cooked for 15 minutes, add in the cooked ham and allow to come up to temperature. Check to see if any salt or black pepper is needed. Serve with a crusty roll.
Source: Budget Bytes