Sunday, January 9, 2011
Weekend Cooking - 1 Hour Ham and Bean Soup
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Husband and I had ham for Christmas dinner and the next day he went searching online for a ham and bean soup so we could use some of the leftover ham. He made it last year, but I wasn't too fond of the texture so he went looking for a new recipe. This new one was a success! It wasn't thick like the one the year before and it was very taste. (I have issues with texture when I eat and don't like a thick broth)
The recipe comes from Food.com.
1-Hour Ham and Bean Soup
3 tbsp vegetable oil
1 1/2 cup diced or sliced carrots
1 11/2 cups diced celery
1 1 /2 cups chopped onions
3 cups cubed ham
3/4 teaspoon minced garlic
5 1/4 cups ham stock or chicken broth (water can be substituted)
3 cans (23 1/4 oz) great northern beans, not drained
4 1/2-6 tbsp tomato sauce (Husband wrote 3-4 next to this, so I don't know if he used 3-4 this time around or was making a note to only use 3-4 next time)
1 1/2 tsp to taste Pepper
Heat vegetable oil in a soup pot.
Add carrots, celery, and onion.
Saute for about 4 minutes, just until onion is beginning to soften.
Add ham, saute 2 minutes.
Add garlic, saute one more minute
Add 3 cups stock, bring to a low boil for about 10 minutes, stirring once or twice.
Meanwhile, in a food processor, combine all but 1/2 of a can of beans, including juice, and the tomato sauce.
Process until smooth.
Add remaining stock to processor to think mixture.
Process to combine.
Add mixture from processor into ham mixture.
Add remaining 1/2 can of beans, stir to blend, bring a boil, lower heat, cover and simmer for 30 minutes.