With the slight chill of fall in the air, it’s time to make soup more often. My daughter does it weekly now with Soup Sunday! I find that soup is a great way to clean out the fridge as well and often make a veggie-packed soup that we eat with hubby’s sourdough bread. Today I’m sharing a recipe for a ham and bean soup that I make pretty regularly. Hope you all have a great weekend! P.S. Counting down! 18 days until the release of #1 in the Crooked Pass Security K-9 Division series, K-9 TRACKER, my November 24 release from Harlequin Intrigue. Preorder your copy today at https://link.amazon/B0eQZtNcJ.
Ingredients
1 Beer (optional; If you don’t use, increase broth amount)
2-3 cups chicken broth
Ham Bone (or if not available, 2 ham hocks or a ham steak)
1 cup chopped onions
1 cup chopped pepper (red or green)
1 chopped leek (optional)
3 carrots, sliced
1 stalk celery, sliced
2 cloves garlic, chopped
1 cup mushrooms, sliced
1 pound Navy or White beans
1 tbsp cumin
2-3 bay leaves
2 tbsp olive oil
Directions
Sauté onions, mushrooms, pepper, celery, and garlic until tender. Add the carrots, beans, and ham bone. Add the beer and enough stock to cover the ham bone. Add the bay leaves and cumin. Stir. Simmer on low boil for 3 to 4 hours or until beans are soft. Remove the ham bone from the liquid and strip meat from the bone. Place the meat back in the soup. Serve. This recipe will make at least enough soup for 4 adults. If you want it even more veggie-packed, add some chopped spinach, escarole, swiss chard, or kale!
