Greetings if you are reading this the day after easter and have some ham to put to use. Greetings to people of springtime in general who just want a lovely slightly spring-y soup. (I imagine for one of the nights of spring that still feel chilly because this captures the needs of when spring is in our hearts, but the weather is still cool.) And certainly greetings to anyone, any time of year who wants a good, 25 minute dinner. I am not a big canned soups person (some are better than others). Soups and stews are one of my favorite meals to prepare. The simple, old fashioned-ness, for one, but also how forgiving they are.
Throw some stuff in. Taste test. If it turned out strange, it can usually be rescued.
If you need one more reason to use less canned, consider this very recipe. Homemade soups can be so fast.
25 Minute Ham & White Bean Soup
Serves five to six
3 tablespoons olive oil
5 yukon potatoes, cubed
1 teaspoon salt
1 teaspoon pepper
3 celery, diced
1 onion, diced
1 pound ham, roughly shredded and chopped
2 teaspoons garlic powder
1 tablespoon thyme
1 tablespoon parsley
4 cups broth
2 tablespoons apple cider vinegar
1 cup spinach or kale
15 ounces white beans
1/2 cup green peas
Parmesan, grated
Heat olive oil in a stock pot over medium heat. Add potatoes and season with salt and pepper. Cook for seven minutes, stirring occasionally.
Stir in celery, onion, ham, garlic powder, thyme, and parsley. Cook for three minutes.
Add broth and apple cider vinegar. Cook over medium heat for fifteen minutes, stirring occasionally. When one minute of cook time remains, stir in spinach, white beans, and green peas. Top with grated parmesan.
- 3 tablespoons olive oil
- 5 yukon potatoes, cubed
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 celery, diced
- 1 onion, diced
- 1 pound ham, roughly shredded and chopped
- 2 teaspoons garlic powder
- 1 tablespoon thyme
- 1 tablespoon parsley
- 4 cups broth
- 2 tablespoons apple cider vinegar
- 1 cup spinach or kale
- 15 ounces white beans
- ½ cup green peas
- Parmesan, grated
- Heat olive oil in a stock pot over medium heat. Add potatoes and season with salt and pepper. Cook for seven minutes, stirring occasionally.
- Stir in celery, onion, ham, garlic powder, thyme, and parsley. Cook for three minutes.
- Add broth and apple cider vinegar. Cook over medium heat for fifteen minutes, stirring occasionally. When one minute of cook time remains, stir in spinach, white beans, and green peas. Top with grated parmesan.