Gluten-Free Ham, Bean & Vegetable Soup!
Got leftover Spiral Ham from those family dinners?, Maybe it was a Honey Ham, all juicy and flavorful? Well, I had lots, so I put those leftovers to good use, in this Gluten-Free dinner you’re sure to love. As often happens, even those without this gluten-worry will enjoy this very tasty soup.
1 lg can Cannelini Beans
2 cups diced cooked Ham
2 lg. Carrots, peeled and diced
2 stalks Celery, also diced
1 medium Yellow Onion, diced
2 Potatoes, either Russet or 3 Lg. Yukon Gold, peeled, you guessed it: diced
7 cups Water
1 can Beef Broth, approx. 13-15 oz.
Ground Pepper to taste
½ teas. Thyme
½ teas. Parsley flakes
1 tbl. Margarine
Saute the onion in the margarine until translucent.
Add the water & broth, all vegetables and the ham. Add the spices as well.
Bring to a low boil, cook 1 hour, stirring every 15 minutes or so.
Pour out only 2 tbls of the liquid from the can of beans, then add the beans and cook for 10 minutes more.
Serve hot and with a crusty g-f roll or toast that you’ve buttered! Delish!