I hope to go my whole life without eating a canned cream of anything soup. For me, they are just gross. I do not like any of the cheap canned soups. This part of our soup world made me think for about 24.5 years that I did not like soups at all. Then, I started cooking a lot more. And doing experiments with food. I started making soups I liked – hearty, with fresh ingredients. Soups and stews are now 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 probably be rescued.
If you need one more reason to use less canned, consider this very recipe. Homemade soups can be so fast and easy.
25 Minute Ham & White Bean Soup
Serves five to six
1 tablespoon olive oil
3 white potatoes
4 carrots, diced
3 celery stalks, diced
1 onion, diced
1 pound ham, diced
6 cups broth
15 ounces white beans
1 tablespoons dried parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
Green onion, sliced
Heat olive oil in the base of a stock pot over medium heat. Add potatoes and cook for five minutes.
Stir in carrot, celery, and onion, cooking for an additional three minutes.
Add ham, broth, white beans, parsley, salt, pepper, and garlic powder. Cook over medium heat for 15 minutes, stirring occasionally. Serve with green onion.
- 1 tablespoon olive oil
- 3 white potatoes
- 4 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 1 pound ham, diced
- 6 cups broth
- 15 ounces white beans
- 1 tablespoons dried parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- Green onion, sliced
- Heat olive oil in the base of a stock pot over medium heat. Add potatoes and cook for five minutes.
- Stir in carrot, celery, and onion, cooking for an additional three minutes.
- Add ham, broth, white beans, parsley, salt, pepper, and garlic powder. Cook over medium heat for 15 minutes, stirring occasionally. Serve with green onion.
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