Monday, August 10, 2009

Bean and Ham Soup

Here's another soup you can make ahead and freeze for use at a later date. This one also comes together pretty quick so it's good for a weeknight meal, too.

I buy Cumberland Gap ham steaks for this. They come two in a package and are very lean and boneless. I get them at Publix. The recipe calls for 2 cups of diced ham. I use both ham steaks in the package (about 3/4 lb.), I think that's more like 3 cups of ham.

The recipe makes just four servings, so go ahead and double the recipe if you want.

Cooking it...

Preparing to freeze it...

You can see that it makes a rather thick soup. You can add some water or more chicken broth if you want it a little soupier.

3 (15 ounce) can Great Northern Beans
1 (14 ounce) can chicken broth
1 tablespoon oil
1 cup diced onion
2 cups diced cooked ham
1/4 teaspoon black pepper

Rinse and drain beans. Process one can of beans and half of chicken broth in a food processor until smooth. Set aside.

Heat oil in a large pot over medium-high heat. Add onion and ham; cook and stir until onions are tender and ham is lightly browned. Add bean puree, remaining beans and remaining chicken broth. Add some water here if needed for soupier consistency. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in pepper.

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