It’s time to warm up with White Bean Potato Ham Soup.
I like to call this a chop, blend, and simmer recipe. All you have to do is chop your vegetables and meat, blend some of them in a food processor, and simmer everything in a large pot.
Dinner done easy.
I forgot to mention that the whole simmering part could be done in a crock pot. I love that magical crock pot.
- 4 cups vegetable stock
- 2 cans great northern beans, 15 oz each, rinsed and drained
- 1 can corn, 15 oz, drained
- 5-6 small/medium potatoes (I left the skin on), cubed and boiled separately
- Ham, precooked and chopped into cubes
- 3 cloves garlic
- 6 carrots, chopped
- 6 celery stalks and the leaves if you're daring (they are good for you!), chopped
- 1 medium onion
- 1 tbsp olive oil
- 1 tbsp parsley, dried or fresh
- 1/2 tsp sage, dried
- 1/2 tsp thyme, dried
- Green onions, to top, optional
- Boil the potatoes separately. Do not mash.
- Chop the carrots, celery and onion.
- Put 1/3 of carrots, 1/3 celery (and leaves), 1/3 onions, and 1/3 potatoes into a food processor or blender. Mix until well blended. The rest of the vegetables will go unprocessed into the soup.
- Mix the vegetable stock, blended vegetables, unblended vegetables, cubed ham, minced garlic, beans, corn, and seasonings in a large pot over medium heat on the stove (quicker method) or in the crock pot on low (eat soup for later method).
- If heating on the stove, the soup should be ready to eat in about 30-45 minutes.
- *Note: If you want a thicker soup, you can add more boiled and lightly mashed potatoes to the soup