Creamy Ham and Bean Soup (Gluten Free)
Ingredients55 m servings 370 cals
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potato, cauliflower, and carrots; cover and steam until very tender, about 20 minutes. Transfer potato mixture to a bowl and add milk and 1 1/2 teaspoons butter. Mash with a potato masher or hand mixer until smooth.
- Melt 1 1/2 teaspoons butter in a large saucepan over medium heat; saute onion, celery, thyme, salt, and pepper until fragrant, about 2 minutes. Add ham and cook and stir until ham is warmed, about 2 more minutes. Stir undrained navy beans and chicken broth into ham mixture, increase heat to high, and bring to a boil. Reduce heat and simmer.
- Blend drained navy beans and garlic together in a blender until smooth. Stir bean mixture into soup; simmer, stirring often, until soup thickens, about 10 minutes. Stir potato mixture into soup and simmer, stirring often, until thickened, about 5 minutes.
Per Serving: 370 calories; 6.5 g fat; 58.3 g carbohydrates; 22.1 g protein; 23 mg cholesterol; 1478 mg sodium. Full nutrition
ReviewsRead all reviews 4
Very good and very filling soup ,but it needed more broth then written. Going in my recipe box.
Great combo of ingredients. I agree with the other reviewer that it needs more broth. I actually left my veggies a little chunky instead of completely blending them and I still ended up needing ...
My entire family LOVED this soup! I went with the other reviewers recommendations and doubled the chicken broth. I also doubled the ham. This is a very filling and comforting soup.