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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
1 teaspoon(s) olive oil |
1 onion (for about 1 cup chopped) |
2 rack(s) celery ribs (for about 1 cup chopped) |
2 15-ounce can(s) navy beans, divided use |
2 teaspoon(s) bottled minced garlic |
14 ounce(s) chicken broth |
1 14 1/2-ounce can(s) diced tomatoes, seasoned with onion and garlic |
1 bay leaf |
1/2 teaspoon(s) dried thyme |
1/4 teaspoon(s) black pepper |
8 ounce(s) honey-baked ham, torn into chunks |
Directions:
1. Heat the oil in a 4 1/2-quart Dutch oven or soup pot over medium-high heat. 2. Peel and coarsely chop the onion, adding it to the pot as you chop. Rinse and dice the celery, adding it to the pot as you cut. 3. Cook, stirring frequently, until the onions begin to brown, about 3 minutes. 4. Meanwhile, pour 1 can of the navy beans into a colander, rinse well and drain. 5. Stir the garlic into the onion mixture. Add the broth and tomatoes. Raise the heat to high. Add the remaining can of beans with its liquid along with the rinsed beans, bay leaf, thyme and pepper. 6. Stir and cover the pot; when the soup comes to a boil, reduce heat to low. 7. Add ham to pot. Stir the soup, re-cover the pot, and cook at a slow simmer for at least 7 to 10 minutes. Discard bay leaf before serving.
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