Quick Ham And Bean Soup

1. 1

   In food processor or blender, coarsely chop carrots, celery, onion and ham.

2. 2

   In a 3-quart Dutch oven, heat just enough oil to lightly coat bottom of pan.

3. 3

   Saute ham and vegetables, but do not brown.

4. 4

   Add water and bay leaf; bring to a boil.

5. 5

   Reduce to simmer and add beans (with juice).

6. 6

   Cover and simmer on very low heat for 1 hour.

7. 7

   Stir occasionally to prevent sticking.

8. 8

   Use salt and pepper if needed.

9. 9

   This soup is better the next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.