Low Carb Ham & Bean Soup

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Ham + bean soup is a great way to use up that tasty ham bone from Thanksgiving, Easter or Christmas dinner.  I usually freeze the bone until a later date and make this soup with it.  I made this soup using a traditional method, but feel free to adapt the recipe to an Instant Pot.  If using an Instant Pot, add as much water as you can and backfill the rest of the water later.  Use 1 whole bay leaf for the recipe.

Prep Time: 10 min
Cook Time: 4 hr 30 min
Ready In: 4 hr 40 min
Ingredients:
Ham, Slice With Bone, Cured, No Visible Fat Eaten:3 pound,(1361g or 48 oz)
Chicken Broth:1 quart,(960g or 33.86 oz)
Water:3 quart,(2844g or 100.32 oz)
Onion:1 cup, chopped,(160g or 5.64 oz)
Celery:1 cup, diced,(101g or 3.56 oz)
Carrots: 1 cup, grated,(110g or 3.88 oz)
Bay Leaf:1 teaspoon, chopped,(1g or 0.02 oz)
Thyme, Fresh:2 tablespoon, chopped,(5g or 0.17 oz)
Great Northern Beans, Canned, Drained, Low Sodium:1-¾ cup, whole pieces,(310g or 10.93 oz)

Instructions:
1. Place ham bone with meat in a large pot. Add chicken broth and water. Place over medium-high heat until pot comes to a boil. Reduce the heat to allow the broth to simmer for 3-4 hours.
2. In the meantime, prep the onion, celery and carrots which can stay out until they are ready to be added to the soup.
3. Once time has elapsed on the ham stock, remove the ham and the meat from the soup. Add the veggies, drained beans, the bay leaf and thyme. Simmer for 30 minutes or until the veggies have softened.
4. Remove the ham from the bone and chop it into smaller pieces. Add it back into the soup with the veggies. I removed about 1 pound of meat from the bone and back into the soup. Serve hot!


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