Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery ribs, chopped
– 3 cloves garlic, minced
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Dash of crushed red pepper flakes
– 4 cups chicken broth or stock (vegetable broth works too)
– 2 cups chopped cooked ham
– 2 (15 oz) cans Great Northern Beans, rinsed and drained
– Kosher salt and black pepper, to taste
– Chopped fresh parsley, for garnish (optional)
Directions:
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until tender, about 3 to 5 minutes. Add garlic and cook for 1 minute.
2. Stir in bay leaves, thyme, paprika, and crushed red pepper flakes.
3. Pour in the broth and bring to a low boil. Reduce heat to low and add ham and beans. Season with salt and black pepper. Simmer for 15 to 20 minutes, stirring occasionally.
4. Remove bay leaves and ladle the soup into bowls. Garnish with fresh parsley if you like. Serve hot.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Servings: 4-6