LinMohr

Celiac.com 11/13/2024 - This Ham and Bean Soup with Vegetables is a warm, hearty meal perfect for chilly days. Starting with a flavorful base of sautéed carrots, celery, and onion, this soup brings together tender ham, creamy great northern beans, and a subtle blend of spices. Simmered in savory chicken broth, it’s an easy, comforting dish that’s packed with protein and vegetables. Serve with crusty bread for a satisfying, wholesome dinner.
Ingredients:
1 pound of cubed ham 4 cans chicken broth 4 cans great northern beans, drained and rinsed 3 medium carrots, cubed 3 large celery stalks w/ leaves, chopped  1 large onion, diced 1 Bay leaf ½ teaspoon minced garlic, chili powder and black pepper Directions:
1) Make the mirepoix
In a large saucepan, sauté the carrots, celery and onion in butter until tender. Cut the vegetables into the same size so they cook evenly. 
NOTE: According to wikipedia, a mirepoix is a French word for a mixture of diced vegetables cooked with fat for a long time on low heat without coloring or browning. A mirepoix of sautéed carrots, onion and celery makes a perfect base for this soup. 
2): Add the remaining ingredients
Stir in the rinsed, drained great northern beans. Add the chicken broth, cubed ham, chili powder, minced garlic, pepper and bay leaf.
3): Simmer the ham and bean soup
Bring the soup to a boil. 
Reduce the heat and cook for 15 minutes or until heated through. Discard the bay leaf before serving.