ALL OF THE BEANS.
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White Bean & Ham Bone Soup
With a house full of leftovers during the holiday season, this White Bean & Hambone Soup with Bush's® Cannellini Beans and honey baked ham will keep your fridge clean and appetites satisfied.
- Prep Time
10 Mins
- Cook Time
45 Mins
- Serves
4-6
Ingredients
- White Bean & Ham Bone Soup
- 4 tablespoons vegetable oil
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 yellow onion, finely chopped
- 4 cloves of garlic, finely chopped
- Salt and pepper
- 8 oz Honey Baked Ham, cut into bite-sized pieces
- 2 cans Bush’s Cannellini Beans
- 3 cups coarsely chopped collard greens
Cooking Instructions
- 1SAUTE
Heat the vegetable oil in a large pot over medium heat. Add the carrots, celery, onions, and garlic and cook, stirring occasionally, until the vegetables are lightly golden on the edges, 8 to 10 minutes; season with salt and pepper.
- 2BROWN
Add the ham and cook, stirring occasionally, until the edges of the ham are browned, 4 to 5 minutes.
- 3BOIL
Add the beans along with the liquid and 2 cups water and bring to a boil. Lower the heat to low and simmer until the flavor of the soup has deepened, 15 to 20 minutes.
- 4STIR
Stir in the collard greens and cook another 5 minutes. Season with salt and pepper and serve while the soup is still hot.