White Bean Soup

Quick and easy should be the name of this soup!  We eat soup all during the year, even in the summer months. and this soup is so quick and easy but has lots of flavor.  It is also one you can alter with different flavors.  So have fun with this one.

White Bean Soup

1 (16-ounce) can navy beans, undrained

1 (15.8 ounce) can great northern beans, undrained

1 cup water

2 large carrots, scraped and diced

1/4 cup butter, melted

1 cup chopped cooked ham

1/3 cup chopped green onions

1 bay leaf

Combine beans in a large saucepan; mash slightly with a potato masher or back of a large spoon (this helps thicken up the soup but don’t mash all of them up).  Stir in water, and cook over low heat until thoroughly heated.

Cook carrots in butter in a small skillet over medium-high heat, stirring constantly, until tender.  Add carrot, ham, green onions and bay leaf to bean mixture.  cook over low heat for 10 minutes, stirring occasionally.  Discard bay leaf before serving.  Season with salt and pepper to taste, if needed.  

Serve with your favorite cornbread recipe and you have a great quick weeknight supper meal.

I hope you will give it a try!


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