Ham and Bean Soup
- olive oil (enough to cover the bottom of pan)
- chopped carrots (about 1/2 cup)
- chopped celery (about 1/2 cup)
- chopped onions or shallots (about 1/2 cup)
- salt and pepper to your taste
- 2 cloves of garlic, minced (I love garlic so I usually use a lot, up to you though.)
- one or two pinches of thyme
- a couple tablespoons of flour
- 4 cups of chicken broth or stock
- 2 15 oz. cans of white beans (White Northern is fine or whichever kind you'd prefer.)
- 1 pound of chopped or cubed
- Heat olive oil in a large soup pot over a medium-high heat.
- Add carrots, celery and onions or shallots. Season with salt and pepper. Cook until tender, about 10 minutes. Add a little broth if you feel it needs a little moisture.
- Add garlic and thyme. Cook for 1-2 minutes. Sprinkle flour on top and make sure most of it is coated. Cook for another minute.
- Add 4 cups of broth and stir. Turn up the heat and boil. Add ham and beans.
- Turn the heat down and simmer for about 20 minutes. Stay close by and stir every now and then.
- Serve with a slice of cornbread or any type of bread. Add a few more sprinkles of salt and pepper on top if you want.
