Since the saltiness of your ham may vary, taste at the end and adjust the salt and pepper as needed. I keep the amount of ham to a smaller amount to keep the sodium in check, but you can always add more!
- 2 tablespoons olive oil
- 2 pounds baby potatoes, diced
- 1 small onion, peeled and diced
- 4 medium carrots, peeled and diced (about 2 cups)
- 4 celery ribs, peeled and diced (about 2 cups)
- 6 cups reduced-sodium chicken broth
- 1 cup finely diced fully cured ham steak
- 2 cups white beans
- salt and pepper
- Shredded cheddar cheese, optional
- Add the olive oil to a large pot set over medium heat. Stir in the potatoes, onion, carrots, and celery and stir to coat. Sprinkle with salt and pepper and cook for 5-7 minutes or until the vegetables are just starting to soften.
- Add 5 cups of the broth, cover, and bring to a boil. Adjust the cover so some steam escapes and reduce the heat to medium. Simmer for 15-20 minutes or until the vegetables are soft.
- Stir in the ham.
- Add the beans and the remaining 1 cup broth to a blender. Blend until very smooth. Stir into the soup.
- Season to taste with salt and pepper and serve warm with cheese, if using.
This soup can be served for 3-5 days in an airtight container in the fridge or up to 3 months in the freezer.