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White Bean and Ham Soup


  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 large onion, chopped
  • 2 carrots, thinly sliced
  • 2 stalks celery, chopped
  • 4 garlic cloves, minced
  • 1/3 cup flour
  • 6 cups low sodium chicken broth
  • 2 cups cooked and cubed ham
  • 15 oz. can canneli beans, rinsed and drained
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • 1 teaspoon dried parsley – (or 1 tablespoon fresh)
  • 1/2 tsp EACH dried oregano, dried thyme, ground cumin
  • 1/4 teaspoon pepper
  • 23 cups half and half


  1. Grab a large stock pot and turn the heat on Med. Add the oil and once that warms add the buttert. Add the onions and saute for 2 minutes
  2. Add carrots and celery and cook, while stirring, for a few minutes more
  3. Add garlic and saute for 30 seconds
  4. Sprinkle in flour then cook, stirring constantly for 1 1/2 minutes
  5. Turn heat to low and slowly stir in 5 1/2 cups chicken broth
  6. Stir in beans, Dijon mustard, bay leaves and spices
  7. Bring to a boil; immediately reduce heat cover, and simmer for 15-20 minutes or until vegetables are tender
  8. Scoop out 2 cups of the soup and process in a food processor or blender until pureed, return to soup
  9. Add ham and half and half and warm through

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