Friday, February 6, 2009

Ham and Bean Soup

This recipe is a great tasting and economical way to use up leftover ham. It is such a hearty and filling soup and goes great with cornbread.

Ham and Bean Soup
1 tablespoon oil
1 cup diced or sliced carrot
1 cup diced celery
1 cup chopped onion
2 cups diced ham
1/2 teaspoon minced garlic
3 1/2 cups chicken broth, vegetable broth, or ham stock (water can be substituted)
3 (15 1/2 ounce) cans great northern beans, not drained
4 tablespoons tomato sauce
dash of pepper

Heat vegetable oil in a soup pot. Add carrots, celery and onion. Sauté for about 4 minutes, just until onion is beginning to soften. Add ham, sauté 2 minutes. Add garlic, sauté one more minute. Add 3 cups stock, bring to a boil over medium heat and cook for about 10 minutes, stirring once or twice. Meanwhile, in a food processor, combine 2 cans of beans, including juice, pepper, and the tomato sauce. Process until smooth. Add remaining stock to processor to thin mixture. Process to combine. Add mixture from processor into ham mixture. Add remaining can of beans, stir to blend, bring to a boil, lower heat, cover and simmer for 30 minutes. Serve hot!