I literally walked in the door after grocery shopping at 10:30 am this morning and had soup simmering by 11:00 am. I knew I was making this soup for lunch so I bought two 16oz cans of cannellini beans amongst other grocery items but had the rest of the ingredients at home.
I love soup and today was a soup day. I had smoked ham, chicken stock and vegetables at home so I did not need anything else. This Ham and Navy Bean Soup is delicious, and while my Hungarian Ham and Navy Bean Soup is a two day recipe, and worth every hour when you have the time, I like this recipe as well because it took all of a half hour and we were ready for lunch.
Quick Ham and Navy Bean Soup
Stock
- 1 tbsp oil
- 1 tbsp chopped parsley
- 1/2 medium Spanish onion (finely chopped)
- 3 cloves grated garlic
- 1/2 lb smoked ham
- 4 cups chicken stock
- 2 16 oz can navy beans or cannellini beans (rinsed and drained)
- 2 medium carrots
- 1 large parsnip (peeled and chopped)
- 1 tbsp all-purpose flour
- 1 tbsp sweet Hungarian paprika
- 1-2 tbsp white vinegar or to taste
Soup
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Gather ingredients before starting the recipe.
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Peel and slice [wprm-ingredient text=”2 medium carrots” uid=”11″] and dice[wprm-ingredient text=”1 large parsnip ” uid=”12″]into small cubes, set aside until ready to use.
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Cut [wprm-ingredient text=”1/2 lb smoked ham” uid=”4″] into 1/4" dice and set aside until ready to use.
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Heat [wprm-ingredient text=”1 tbsp oil” uid=”14″] in a stock pot over medium heat and add [wprm-ingredient text=”1/2 medium Spanish onion” uid=”1″] finely diced, cover with a lid and sauté until the onion is soft, about 3-4 minutes. Add [wprm-ingredient text=”3 cloves grated garlic” uid=”2″] and stir to combine. Cook for another minute or until the garlic is fragrant.
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Remove from heat and add [wprm-ingredient text=”1 tbsp all-purpose flour” uid=”15″], [wprm-ingredient text=”1 tbsp sweet Hungarian paprika” uid=”16″] and [wprm-ingredient text=”1 tbsp chopped parsley” uid=”19″] and stir to combine. Return to heat and cook for another couple of minutes. Then add [wprm-ingredient text=”4 cups chicken stock” uid=”5″], stir and bring to a simmer.
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Add [wprm-ingredient text=”2 16 oz can navy beans or cannellini beans” uid=”10″], the reserved ham, carrots and parsnips and stir to combine. Simmer for about [timer minutes=15]15 minutes, [/timer]or until the vegetables are tender.
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Add [wprm-ingredient text=”1-2 tbsp white vinegar or to taste” uid=”18″].
