Quick Ham and Bean Soup

I was in the mood for soup on a cold night and using a basic ham and bean soup, I created one that is ready in less than an hour, with items found in the pantry/fridge. Easy and delicious!

Step: 1

Bring water to a boil in a pot; add chicken bouillon and stir until dissolved.

Step: 2

Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot; bring soup to a boil.

Step: 3

Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.

Per Serving: 315 calories; protein 21.9g; carbohydrates 47.6g; fat 4.7g; cholesterol 15.4mg; sodium 641.1mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.