Ham and White Bean Soup
Make a meal of this soup full of vegetables, beans and ham. It is thickened with mashed potatoes. You can use left-over ham and mashed potatoes but it is so good you may want to make it even if you don't have leftovers.
- 1 tablespoon canola oil
- 1 large onion, chopped
- 3 stalks celery, diced
- 2 cups shredded or finely diced carrots
- 3/4 pound lean ham (2 cups diced)
- 6 cups fat-free chicken broth
- 2 cans (15 ounces each) great northern beans, undrained
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon thyme
- 2 cups mashed potatoes or 2 medium potatoes, peeled and cubed*
- salt and pepper to taste
*If you do not have left-over mashed potatoes, cook 2 potatoes in a small saucepan until tender. Drain and mash the potatoes. Add to the soup. The potatoes help to thicken the soup.
- In a large soup pan, heat oil. Add onion and cook until translucent.
- Add celery and carrots and cook for 5 minutes. Remove vegetables from pan and set aside.
- Add ham to pan and cook over medium-hot heat just until ham is beginning to brown. Return reserved vegetable to pan. Add broth, beans, bay leaves, Worcestershire sauce, mustard and thyme. Bring to a boil, reduce heat and simmer until vegetables are tender. Add mashed potatoes.
- When ready to serve, remove bay leaves. Add salt and pepper to taste.
Total fat: 5g
Saturated fat: 1g