Serve with salad and corn bread, dinner's done!
Shortcut Ham and Cannellini Bean Soup
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Prep:
25 min. -
Cook:
15 min. -
Serves:
4-6
Recipes
Recipe tags: ham base, easy difficulty, main, pork, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | olive oil |
| 1 lb | pre-cooked ham steak, cut into small cubes |
| ½ cup | finely chopped yellow onion |
| 1 | large carrot peeled and finely diced (about ¾ cup) |
| 4 cups | water |
| 1½ Tbsp | Better Than Bouillon® Baked Ham Base |
| 1 can | (14.5-ounce) petite diced tomatoes, undrained |
| ½ tsp | ground oregano |
| ¼ tsp | celery salt |
| 2 tsp | dried parsley |
| ¼ tsp | black pepper |
| 2 cans | (15-ounce) cannellini beans, undrained (white kidney beans) |
Directions
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1
In a large non-stick skillet, heat oil over medium-high heat. Add ham, onion and carrot. Cook and stir until vegetables are tender.
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2
In a soup pot, over medium heat, add water, whisk in Ham Base until dissolved.
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3
Add tomatoes, oregano, celery salt, parsley and pepper. Stir and bring to a boil.
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4
Reduce heat to medium-low, add undrained beans, stir to combine.
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5
Simmer uncovered until done, about 5-8 minutes, stirring occasionally.