It’s the time of the year for soups and we’ve been expanding our repertoire. I was pleasantly surprised to find the girls liked this ham and bean version since it’s not our “typical” stew or soup. It’ll go on our regular rotation now with some sweet cornbread or blueberry muffins on the side.
Ingredients:
1/2 cup celery, chopped
2 medium carrots, shredded
1 clove garlic, minced
1 teaspoon butter, melted
4 cups chicken broth
3 potatoes, peeled and cubed
2 teaspoons dill
1 (15 oz) can Great Northern beans, drained
2 cups cubed ham
1/2 cup sour cream or plain yogurt
1 Tablespoon flour
1/8 teaspoon pepper
In a large saucepan, cook celery, carrots and garlic in the melted butter until tender (about four minutes). Stir in broth, potatoes and dill. Heat to boiling and reduce to simmer about 20 minutes. Blend smooth with an immersion blender or mash with a spoon. Add the drained beans and ham. Combine the sour cream or yogurt, flour, pepper and salt in a separate bowl. Stir into the bean mixture and heat thoroughly. Serve hot.
