Name: Ham and White Bean Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 persons
Cuisine: American
Ingredients: 1 cup Dried White Beans, soaked in water overnight; 2 tablespoons Olive Oil; 1 large Yellow Onion, medium diced; 1 1/2 teaspoons Sweet Smoked Paprika; 3 cloves Fresh Garlic, minced; 1 cup Vegan Ham, small diced; 2 medium Carrots, peeled and medium diced; 3 medium Roma Tomatoes, seeds removed and diced; 2 stalks Celery, medium diced; 2 Bay Leaves; 1 sprig Fresh Rosemary, chopped; 6 cups Vegetable Stock, either homemade or store-bought; 1 teaspoon Sea Salt; 1/4 teaspoon Fresh Cracked Black Pepper

Front shot of Ham and White Bean Soup in a bowl with spoon

Soups are a magical dish of ingredients that combine in a simmering pot to bring you a bowl of warm comfort food. The smokiness that ham adds to any soup brings the dish to the next level of savory goodness. This Ham and White Bean Soup version is made with all vegan ingredients. The ham is substituted with vegan ham, still adding that smoky flavor to the dish with less saturated fats and cholesterol. Vegan ham is famous and sold widely with various brands to choose from. Most are made with soybeans and spices and can be found sliced and whole, especially during the holiday season.

White beans add all-important iron, fiber, and protein to the soup with the addition of traditional soup ingredients of onion, garlic, tomatoes, carrots, celery, fresh rosemary, vegetable stock, and smoked paprika for even more flavor. Ladle this savory soup into a bowl or mug with a side of crusty bread. You will be feeling relaxed and satisfied in no time. Leftover soups always taste better the next day and are a quick, easy meal to take with you on a busy day at the office. Soups also freeze extremely well for up to 3 months in airtight containers or freezer bags.

* Dried beans are used in this recipe and soaked in water overnight. To speed up this process, you can substitute canned white beans and double the amount to 2 cups of beans or two tins.

#Diabetic Friendly #Vegan #Vegetarian #Comfort Food #Family Dinners #Healthy Dinners #Lent #Healthy Lunches #Soups #Beans #Vegetables #One Pot

Fine Mesh Strainer

Large Pot

Serving Bowl

Stovetop

Author: Jennifer Dodd

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Time & Serves

Prep Time

15 mins

Cook Time

50 mins

Total Time

65 mins

Serves

4 persons

Ingredients

1 cup Dried White Beans, soaked in water overnight
2 tablespoons Olive Oil
1 large Yellow Onion, medium diced
1 1/2 teaspoons Sweet Smoked Paprika
3 cloves Fresh Garlic, minced
1 cup Vegan Ham, small diced
2 medium Carrots, peeled and medium diced
3 medium Roma Tomatoes, seeds removed and diced
2 stalks Celery, medium diced
2 Bay Leaves
1 sprig Fresh Rosemary, chopped
6 cups Vegetable Stock, either homemade or store-bought
1 teaspoon Sea Salt
1/4 teaspoon Fresh Cracked Black Pepper

Instructions

Begin by rinsing your soaked beans in a strainer using warm water.

Set up a large pot onto the stovetop, setting the heat to medium and letting the pot heat up for several minutes.

Add the olive oil and sauté the onions for 2 minutes until translucent.

Add the paprika, garlic and vegan ham to the pot, and sauté for 2 minutes to infuse the flavors into the oil, being careful not to let the garlic burn.

Add the carrots, Roma tomatoes, celery, and sauté for 2 minutes.

Add the beans, bay leaves, rosemary, and vegetable stock, increasing the heat until the soups start to simmer, then decreasing the heat to medium-low.

Simmer until the beans are tender, approximately 30-35 minutes, while stirring the pot occasionally to prevent the bottom from burning.

Add the salt and pepper once the beans are tender, adjusting to your taste. Turn off the heat and let cool for 10 minutes.

Ladle the soup into the bowls and enjoy this hearty, soothing soup! Perfect when paired with bread, you must try our recipes How to make Ezekiel Bread or How to make Butter Bread.

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