Creamy Ham and Bean Soup (Gluten Free) recipe
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Ingredients
- 1 Yukon Gold potato, peeled and diced ½ head cauliflower, chopped 12 baby carrots ¼ cup warm milk 1 tablespoon butter, divided ¼ cup diced onion ¼ cup diced celery ½ teaspoon dried thyme salt and ground black pepper to taste ¾ cup diced ham 1 (14 ounce) can navy beans, undrained 1 cup chicken broth 1 (14 ounce) can navy beans, drained 1 clove garlic
Nutrition Info
- 370.2 caloriescarbohydrate: 58.3 gcholesterol: 22.6 mgfat: 6.5 gfiber: 13.8 gprotein: 22.1 gsaturatedFat: 3 gservingSize: -sodium: 1478.2 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Creamy Ham and Bean Soup (Gluten Free)
Directions
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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.