Creamy Bean Soup with Ham

Creamy Bean Soup with Ham 

Karri Perry| Blue Ribbon Favorites 

Ingredients: 

2 Tbs olive oil

1 medium yellow or Vidalia onion peeled and chopped (medium dice)

2 cloves garlic minced

2 cups fresh carrots-peeled and chopped into 1-inch pieces

1Tbs tomato paste 

1 tsp pepper

1 tsp smoked paprika 

1 tsp dried ground thyme

2 cups sliced ham-1 inch pieces

4 cups water 

1 ham bone or ham hock

3/4 cup half and half or cream

3-13 ounce cans of Northern White Beans (or use Cannellini, Butter Beans or White Kidney Beans) -your choice you can drain or not drain the beans-either way works.

Directions 

In a large heavy bottomed pot or Dutch oven, sauté the onion in the olive oil over medium heat. Sauté for 3-5 minutes until onion softens.

Add garlic and tomato paste.  Stir for 2 minutes, then add the chopped carrots, and spices (pepper, thyme, smoked paprika).

To the pot add 2 cups of sliced ham-cut into 1-inch pieces.

Add 4 cups of water.

Add the beans.

Add the ham bone. 

Simmer over low heat for 1-2 hours-the longer you simmer the soup the more tender the vegetables and the flavors build.

After 2 hours-remove and discard the ham bone.

To the pot add the half and half.

Simmer on low until ready to serve.  

Taste for salt, often the ham is salty, and imparts those flavors and the soup will often not require additional salt.

Serve with crusty bread, or crackers.