Ingredients
6 servings
- •2 tablespoons vegetable oil
- •6 potatoes, chopped
- •5 stalks celery with leaves, chopped
- •1 (19 ounce) can white kidney beans, drained and rinsed
- •¼ onion, chopped
- •½ teaspoon minced garlic
- •8 cups chicken broth
- •1 meaty ham bone
- •1 cup chopped cooked ham
- •1 cup frozen corn
Instructions
- Heat vegetable oil in a large soup pot over medium heat; cook potatoes, celery, white kidney beans, onion, and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
- Pour chicken broth over the vegetables and place ham bone into the soup. Bring soup to a boil.
- Reduce heat to low and simmer soup until potatoes are tender, about 20 minutes; remove ham bone and 2 cups of vegetables and kidney beans. Place the 2 cups vegetables and beans into a blender and process until pureed.
- Stir chopped ham into soup and pour in the pureed vegetables. Mix in corn and let the soup heat through before serving.
Nutritional Facts
Per 6 servings
- Calories: 361
- Carbohydrate: 57g
- Fat: 10g
- Fiber: 9g
- Protein: 13g
- Sugar: 4g