Cheap, rich in taste, savory, and good for you too! This Ham and Bean Soup is a perfect winter comfort food.
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- a pinch of red pepper flakes
- salt and pepper, to taste
- 64 oz (2 cartons) salted chicken broth
- 4 cups water
- 1–2 cups of ham steaks, cubed
- 1 lb soup bean mix (Soak first according to package directions.)
- 2 bay leaves
- 1 lb bag of carrots, peeled and sliced
- In a large stock pot, saute onions in olive oil. Add garlic, red pepper, and season lightly with salt and pepper.
- Add chicken stock, water, ham, beans, and bay leaves and bring to a boil. Lower heat, put on a lid (keep it tilted for venting), and simmer for 1 hour. Stir occasionally. Add more stock or water, if it reduces too much.
- Taste broth and season with salt and pepper, to taste. Add carrots. Simmer another 30 minutes, stirring occasionally.
- Remove the bay leaves.
- Garnish a bowl of soup with some fresh chopped parsley. Serve with crusty bread.
Simply fully cook the soup, let it cool completely, and freeze in a BPA-free gallon freezer bag or other air-tight freezable container for up to 3 months.
Either thaw in the fridge overnight and warm up over low heat on the stovetop or in a crockpot.