Lets do a little mathematics, my dear friends:
Ham hock + beans + simmering all day = my heart runneth over.
The same taste as the previous equation + minimal work + no time at all = my heart runneth over.
Same results? I choose the latter.
The first time I made this I was looking for a way to use up leftover baked ham and it has become a staple in our meal rotation ever since. You will be shocked at how something so quick and simple can yield such flavor. And by the way, stop picking on me and making me do your math homework for you…next thing you know you’ll be stealing my lunch and shoving me into lockers. Not okay.
Quick Ham and Bean Soup
2 Tablespoons Olive Oil
1 Small White Onion, chopped
2 Carrots, chopped
6 Cloves Garlic, chopped
2 Teaspoons Dried Thyme or 2 Tablespoons Fresh Chopped Thyme
3/4 Teaspoon Black Pepper
1 (15 Ounce) Can Petite Diced Tomatoes
2 (15 Ounce) Cans Cannellini Beans, drained and rinsed
3 Cups Chicken Stock
2 Cups Diced Ham
2 Teaspoons Stone Ground Mustard
1/2 Cup Cream
Fresh Parsley, for garnish *optional
Salt to taste
Heat olive oil in a soup pot over medium high heat. Add the onion and carrot and sauté until beginning to soften, about 5 minutes. Add the garlic, thyme and pepper and sauté 1 minute. Stir in the tomatoes, beans, chicken stock and ham and bring to a boil; turn down the heat and simmer for 20 minutes. Stir in the mustard and cream, simmer for 5 additional minutes and season with salt, if needed. Serves 4