why make this recipe
Pioneer Woman Bean and Ham Soup is a comforting dish that brings warmth on chilly days. It’s simple to make and packed with flavor, making it a perfect choice for family meals. Using common ingredients, this hearty soup not only satisfies hunger but also warms the heart. Plus, it’s a great way to use leftover ham, ensuring no food goes to waste. This recipe is versatile, allowing you to adjust the flavors to your liking and serve it with your favorite bread or crackers.
how to make Pioneer Woman Bean and Ham Soup
Ingredients :
- 2 tablespoons Olive Oil
- 2 cups Diced Ham
- 2 medium Carrots
- 2 stalks Celery
- 1 large Onion
- 3 cloves Garlic
- 2 tablespoons Tomato Paste
- 4 cups Chicken Stock
- 2 cans Cannellini Beans
- 1 piece Bay Leaf
- 2 teaspoons Thyme
- to taste Salt
- to taste Pepper
- 1/4 cup Chopped Parsley
Directions :
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
- Stir in the garlic and cook for 1 more minute.
- Add the diced ham and tomato paste, stirring well to combine.
- Pour in the chicken stock and add the cannellini beans, bay leaf, and thyme.
- Season with salt and pepper to taste.
- Bring to a boil, then reduce the heat and let it simmer for about 30 minutes.
- Remove the bay leaf and stir in the chopped parsley, if using.
- Taste and adjust the seasoning as needed. Serve hot, ideally with crusty bread or crackers on the side.
how to serve Pioneer Woman Bean and Ham Soup
Pioneer Woman Bean and Ham Soup is best served hot. Ladle the soup into bowls and garnish with fresh chopped parsley for added flavor and color. It pairs wonderfully with crusty bread or saltine crackers, making it a complete meal. For an extra touch, you can offer grated cheese on the side for those who enjoy a cheesy topping.
how to store Pioneer Woman Bean and Ham Soup
If you have leftovers, let the soup cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just be sure to leave some space in the container, as the soup may expand when frozen. When ready to enjoy again, simply reheat on the stovetop or in the microwave.
tips to make Pioneer Woman Bean and Ham Soup
- Always use high-quality broth for better flavor.
- Feel free to add more vegetables like spinach or kale for extra nutrition.
- For an even heartier soup, consider adding potatoes or corn.
- Adjust the seasoning to your taste, especially if you prefer more herbs or spices.
variation
You can easily make this soup vegetarian by omitting the ham and using vegetable stock. Add more beans or vegetables to keep it filling. Another variation is to use different types of beans like black beans or kidney beans for added taste and texture.
FAQs
Can I make this soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Just add all the ingredients and cook on low for about 6-8 hours or high for 3-4 hours until everything is tender.
What can I substitute for cannellini beans?
If you don’t have cannellini beans, you can use other white beans like navy beans or great northern beans.
Can I add more spices to enhance the flavor?
Absolutely! Feel free to add spices such as paprika, cumin, or a bay leaf for added depth. Adjust according to your taste preferences.
Pioneer Woman Bean and Ham Soup
Ingredients
Main Ingredients
- 2 tablespoons Olive Oil
- 2 cups Diced Ham Use leftover ham for best results.
- 2 medium Carrots Diced.
- 2 stalks Celery Diced.
- 1 large Onion Diced.
- 3 cloves Garlic Minced.
- 2 tablespoons Tomato Paste
- 4 cups Chicken Stock Use high-quality broth for better flavor.
- 2 cans Cannellini Beans Or substitute with other white beans.
- 1 piece Bay Leaf Remove after cooking.
- 2 teaspoons Thyme
- to taste Salt Adjust to preference.
- to taste Pepper Adjust to preference.
- 1/4 cup Chopped Parsley For garnish.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
- Stir in the garlic and cook for 1 more minute.
- Add the diced ham and tomato paste, stirring well to combine.
- Pour in the chicken stock and add the cannellini beans, bay leaf, and thyme.
- Season with salt and pepper to taste.
- Bring to a boil, then reduce the heat and let it simmer for about 30 minutes.
- Remove the bay leaf and stir in the chopped parsley, if using.
- Taste and adjust the seasoning as needed.