Homemade soup is a thing of beauty. There is nothing so homey and satisfying as sitting down to a steaming bowl of soup that I made myself.
The other huge benefits to making my own soup:
- It is much less expensive than store bought
- It is a great way to control the ingredients and flavours
- Homemade soups freeze really well
So many people have trouble with making soup though. I used to be the same way. That was before I understood what the key is to making excellent soup: layering flavours!
This recipe is a perfect illustration of layering flavours.
When you read over the recipe, you will see that the “Base” (the liquid) is not actually added until the vegetables and spices have all been cooked.
This prevents the vegetables from becoming flavourless and mushy.
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White Bean & Ham Soup Recipe
|Servings||Prep Time||Cook Time|
|6||5 minutes||1.5 Hours|
- The recipe calls for Vegetable Stock, but you can substitute with Chicken Stock, Water, or a combination. If you are using water, you may need to add a bit more seasoning.
- 1 Tablespoon Olive Oil
- 60 grams (1/2 Cup) Finely Diced Onions
- 36 grams (1/4 Cup) Finely Diced Red Bell Peppers
- 3 Cloves Minced Garlic
- 300 grams (2 Cups) Chopped Cooked Ham
- 270 grams (2 Cups) Chopped Carrots
- 549 grams (3 Cups) Cooked Navy Beans
- 1.5 litres (6 Cups) Vegetable Stock
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 1 Bay Leaf
- 2 Teaspoons Dried Thyme
- 2 Teaspoons Dried Rosemary