This is the soup for the leftover Easter Ham.
I have also done this soup with leftover Kielbasa, also good.
Ingredients:
• 3/4 cup diced onion
• 3/4 cup shredded carrot
• 3/4 cup diced celery
• 3 minced garlic cloves
• 2 - 14 oz cans Great Northern white beans drained (Navy or Cannellini work also)
• 32 oz chicken stock
• 1 tsp dried thyme
• 2 bay leaves
• 1 Tablespoon flour
• 2 cups of diced cooked ham
• 3/4 cup shredded carrot
• 3/4 cup diced celery
• 3 minced garlic cloves
• 2 - 14 oz cans Great Northern white beans drained (Navy or Cannellini work also)
• 32 oz chicken stock
• 1 tsp dried thyme
• 2 bay leaves
• 1 Tablespoon flour
• 2 cups of diced cooked ham
• a splash of Liquid Smoke (if you don't have this it's still good I just like the extra smoke flavor)
• salt and pepper to taste
Directions:
• In a large pot sauté the onion, celery, carrots and garlic until the onions are translucent.
• Add the flour a bit at a time stirring, creating a roux
• Take a portion of the beans (1/4 to 1/3) and mash them up
• Add the chicken stock, bay leaves, thyme and all of the beans to the pot
• Add the ham
• Bring all to a boil then reduce the heat to a simmer
• Bring all to a boil then reduce the heat to a simmer
• Cover and cook for a good hour (if within a crockpot on low 4-6 hours)
• Salt and pepper to taste
• Salt and pepper to taste
• Ladle into bowls and serve it up!
