Ham and Bean Soup

This recipe is similar to the one served in the United States Senate. “Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated,” according to the Senate website devoted to the topic. It’s super easy, very filling and wonderful on a cold night.

Ingredients (to serve 8):
1 tablespoon olive oil
2 large celery ribs cut into 1/4 pieces
2 medium garlic cloves, minced
1 large carrot, shredded
1 medium onion, chopped (about 1 cup)
1 small lemon
1 can (14.5 ounces) petite diced tomatoes
3 cans great Northern beans
16 ounces chicken broth PLUS 14.5 ounces of vegetable broth OR 2 cups water
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground black pepper
1 pound (or as much or little as you like) ham

In a saucepot, heat oil over medium heat. Stir in celery, garlic, carrot and onion. Cover and cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
Squeeze lemon juice into the saucepot. Add tomatoes and their juice, undrained beans and remaining ingredients. Heat to boiling over high heat. Reduce to medium-low, simmer, uncovered for 20 minutes to blend flavors. Makes about 10 cups.

My opinion:
This soup was super easy. J made the entire thing start to finish in less than 40 minutes. It was flavorful and very filling. We will definitely be adding this to the regular winter rotation.