Description
A hearty and comforting gluten-free ham and bean soup with potatoes, perfect for a cozy meal.
Ingredients
Scale
- 2 cups diced ham
- 1 cup dried white beans, soaked overnight
- 4 medium potatoes, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the garlic and cook for another minute.
- Stir in the diced ham and cook for a few minutes.
- Add the soaked beans, potatoes, chicken broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until beans are tender.
- Adjust seasoning as needed and serve hot.
Notes
- For a thicker soup, mash some of the beans against the side of the pot.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This soup can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg