Updated: Feb 19
This recipe was created/modified by Kerri Cole (@icfood4u). Make sure to buy the nitrate-free ham!
1/2 small onion (omit if sensitive) 3 carrots 3 ribs celery 2 cloves garlic 1 nitrate-free ham slice 1 Tbsp EVOO 3-15oz. cans great northern beans 1/4 tsp dried thyme chicken boullion, to taste (msg-free) freshly cracked black pepper 2 cups chicken broth
Directions: 1. Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic. 2. Dice the ham into bite-sized chunks.
3. Add the ham and cooking oil to a large soup pot.
4. Sauté the ham for 3-5 minutes over medium heat, or until it achieves a decent amount of browning.
5. Remove the browned ham to a clean bowl. 6. Add the onion, carrots, celery, and garlic to the pot in place of the ham.
7. Sauté the vegetables for about 5 minutes over medium heat, or until the onions have softened.
8. Allow the moisture released from the vegetables to help dissolve the browned bits of ham from the bottom of the soup pot as you stir. 9. While the vegetables are sautéing, add one of the three cans of beans to a blender, with the liquid from the can, and purée until smooth.
10. Drain and rinse the remaining two cans of beans. 11. Add all three cans of beans (one puréed and two drained) to the soup pot with the vegetables.
12. Also add 1/4 tsp dried thyme, ham, chicken bouillon and 2 cups chicken broth.
13. Stir to combine, then turn the heat up to medium-high and allow the soup to come to a boil. 14. Once it reaches a boil, turn the heat down to medium and allow the soup to continue to boil for 15 minutes, stirring occasionally. As the soup boils it will reduce and thicken.
15. Reduce to a simmer and cook for additional 15 minutes