Leftover Christmas Ham and White Bean Soup
 

1 tablespoon oil

1/2 medium size sweet yellow onion, finely chopped

2 celery stalks, finely chopped

2 large carrots, peeled and chopped into small cubes

1 large garlic clove, crushed

1 – 1/2 to 2 cups chopped ham

2 cups chicken broth

2 – 15.5 ounce cans great northern or navy beans, drained and rinsed (or feel free to cook your own from dried if you have the time or energy)

1 large bay leaf

1 large sprig fresh rosemary, optional (because dried rosemary tends to be “woody” if I don’t have fresh I prefer not to use it)

Lots of freshly ground black pepper

Pour oil into a large saucepan over medium high heat. When oil is hot and shimmering add the onions, celery and carrots; sauté until the onions are slightly transparent.

Add the garlic and the ham to the vegetables and stir for a minute or two before adding the broth and beans. Mash the beans slightly with a potato masher, mashing about one half of them. Add the bay leaf, rosemary and pepper.

Bring the contents to a boil, reduce heat to a simmer and cook for approximately 15 minutes or until the vegetables are tender but still a bit crisp to the bite and the broth has thickened slightly.

Remove from the heat, discard the rosemary and bay leaf.  Serve immediately.

Serves 4