Hey there– Well, it’s soup time around here. Again. Why do I love pots of soup so much? Glad you asked. I’ll tell you. They don’t cost much to make– this one’s built around a hambone leftover from Christmas that’s been nestled in our freezer, just add beans and veggies… And soup makes the house smell good while it’s simmering and the pot lid’s rattling on the stove. It’s homey and cozy and even a big bowl doesn’t make you feel like you’re overeating. A full pot of soup guarantees leftovers so you’ll be off the hook for making dinner one night later in the week. Plus soup supper is the meal to indulge in a chunk of sturdy bread smeared with butter. Are you convinced?
HAM & WHITE BEAN SOUP
splash of olive oil
1 large onion, cut to bits
1/2 red bell pepper, chopped
2 carrots, cut to small chunks
1 tab. thyme leaves*
5 garlic cloves, minced
1 meaty ham bone
2 14 oz. cans chicken broth
3 14 oz. cans small while canellini beans, drained & rinsed
salt & freshly ground pepper to taste
Heat the olive oil in a soup pot. Throw in the onions, carrots and red peppers. Stir it up for 5 minutes and then add in the thyme, garlic. chicken broth and the ham bone. Let it simmer for 30 minutes.
Remove the ham bone and take off all the meat you can muster up. Cut it to bits and throw it back into the soup pot with the rinsed white beans. Season with salt and pepper to taste and simmer for 15 minutes more. Serve it up hot with a sprinkling of green onions and a big chunk of the aforementioned bread. Enjoy!
*If you don’t have thyme, use any herb you love– dried basil or oregano you have in the cupboard. (We just happen to have a scrubby little thyme bush in the side yard, so it’s a favorite of mine.)