It’s been over a year since I posted a soup recipe..SAY WHAT? I know, I’m sorry.
Wondering what to do with your leftover Easter Ham??? Well, look no further! Throw it in this soup.
A good hearty healthy soup is a must have in your recipe collection.
Sure there is chicken noodle, but sometimes I want more layers of flavors.
This soup is perfect. I had bean soup at my local neighborhood restaurant that was amazing, I wanted to run home and recreate it. I did a pretty good job if I do say so myself. They fact that my husband couldn’t stop eating it while it was still simmering , is a good indication of how good it is.
- 1 tablespoon extra virgin olive oil
- 1 cup white onion, finely chopped ( about ½ large onion)
- ¾ cup carrot, finely chopped (about 1 large carrot)
- 1 8oz. package of diced ham
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon thyme
- ¼ teaspoon marjoram
- 2 bay leaves
- ½ teaspoon white vinegar
- ½ teaspoon coarse Kosher salt
- ½ teaspoon pepper
- 2 (19 oz.) cans Garbanzo Beans, lightly drained
- 2 cups chicken stock
- TINY pinch saffron, like 4 threads (optional, it’s $$$)
- ½ teaspoon coarse kosher salt
- In a medium soup pot, over medium high heat, add the olive oil.
- Add the onion and carrots and cook for 5 minutes, stirring occasionally.
- Add the ham and cook for an additional 5 minutes, stirring occasionally.
- Add the onion powder, garlic powder,thyme,marjoram,bay leaves, vinegar, kosher salt and pepper, cook for 1 minute.
- Add the beans and chicken stock.
- Bring to a boil.
- Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
- Remove from heat.
- Using an immersion hand blender, briefly blend the soup, about 5-10 seconds, you don’t want a complete puree, you just want it to thicken up a bit.