Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound cooked ham, diced
- 4 cups chicken broth
- 2 cups cooked white beans
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery; sauté until softened, about 5 minutes.
- Add the garlic and sauté for another minute.
- Stir in the diced ham, chicken broth, cooked beans, thyme, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste. Remove bay leaf before serving.
Notes
- This soup can be made ahead of time and refrigerated for up to 3 days.
- Freeze leftovers for a later meal.
- Feel free to add other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg