This recipe uses canned beans for a quick, last-minute recipe. If time is not an issue, however, you can save a little more money by using dried beans. They will need to be soaked and prepared first, so just be sure to follow the instructions for preparation on the package.
NEED:
3 carrots, diced
1 onion, diced
3 celery ribs, diced
2 cloves of garlic, minced
2 tablespoons vegetable oil
1 (14.5-ounce) can diced tomatoes
4 (14.5-ounce) cans great northern beans, rinsed and drained
5 cups chicken broth
2 cups cubed, fully-cooked ham (you can make this vegetarian by skipping the ham - it will still be tasty!)
1 bay leaf
Salt and pepper
1. In a soup kettle or Dutch oven, sauté the onions, carrots, and celery in the oil over medium-high heat for 3 minutes. Add the garlic and continue to sauté, stirring constantly, for one additional minute.
2. Add the tomatoes, beans, broth, ham, and bay leaf to the kettle. Bring to a boil, and then reduce to a simmer. Simmer for 40 minutes. Use water to thin the soup to your liking.
3. Add salt and pepper, to taste.
NEED:
3 carrots, diced
1 onion, diced
3 celery ribs, diced
2 cloves of garlic, minced
2 tablespoons vegetable oil
1 (14.5-ounce) can diced tomatoes
4 (14.5-ounce) cans great northern beans, rinsed and drained
5 cups chicken broth
2 cups cubed, fully-cooked ham (you can make this vegetarian by skipping the ham - it will still be tasty!)
1 bay leaf
Salt and pepper
1. In a soup kettle or Dutch oven, sauté the onions, carrots, and celery in the oil over medium-high heat for 3 minutes. Add the garlic and continue to sauté, stirring constantly, for one additional minute.
2. Add the tomatoes, beans, broth, ham, and bay leaf to the kettle. Bring to a boil, and then reduce to a simmer. Simmer for 40 minutes. Use water to thin the soup to your liking.
3. Add salt and pepper, to taste.
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