- 1/2 tbsp olive oil
- 1/2 yellow sweet onion
- 1 cup of carrots sliced
- 2 stalks of celery sliced
- 1 clove of garlic minced
- 1 1/2 cups of cooked diced ham
- 4 14oz cans of white beans or navy beans (rinsed & drained)
- 3 cups of chicken stock
- 1 bay leaf
- Sea salt and fresh cracked pepper to taste
Heat a large dutch oven or pot over medium heat. Add olive oil, onions, carrots & celery, and cook, stirring occasionally, until tender.
Add garlic and ham and cook for 30-60 seconds before adding stock, 2 cans of beans, bay leaf, and salt and pepper to taste.
Cook over medium-low heat for at least 1 1/2 hours. Remove bay leaf and blend the soup a little bit in the pot with an immersion blender (use a regular blender if you don't have an immersion blender).
Add the remaining 2 cans of beans to the soup & simmer for a bit longer. Serve with crusty bread & salad for a great meal.