Shortcut Ham and Cannellini Bean Soup

25 Min.
30 Min.
4-6
Ingredients
1
tablespoon olive oil
1 tablespoon olive oil
1
pound pre-cooked ham steak, cut into small cubes
1 pound pre-cooked ham steak, cut into small cubes
½
cup finely chopped yellow onion
½ cup finely chopped yellow onion
1
large carrot peeled and finely diced (about ¾ cup)
1 large carrot peeled and finely diced (about ¾ cup)
4
cups water
4 cups water
tablespoons Better Than Bouillon® Ham Base
1½ tablespoons Better Than Bouillon® Ham Base
1
(14.5-ounce) can petite diced tomatoes, undrained
1 (14.5-ounce) can petite diced tomatoes, undrained
½
teaspoon ground oregano
½ teaspoon ground oregano
¼
teaspoon celery salt
¼ teaspoon celery salt
2
teaspoons dried parsley
2 teaspoons dried parsley
¼
teaspoon black pepper
¼ teaspoon black pepper
2
(15-ounce) cans cannellini beans, undrained (white kidney beans)
2 (15-ounce) cans cannellini beans, undrained (white kidney beans)
Directions
  1. In a large non-stick skillet, heat oil over medium-high heat. Add ham, onion and carrot. Cook and stir until vegetables are tender.
  2. In a soup pot, over medium heat, add water, whisk in Ham Base until dissolved.
  3. Add tomatoes, oregano, celery salt, parsley and pepper. Stir and bring to a boil.
  4. Reduce heat to medium-low, add undrained beans, stir to combine.
  5. Simmer uncovered until done, about 5-8 minutes, stirring occasionally.
Serve with corn bread casserole.

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