Hint: After the soup is cooked, purée half of the carrots for a creamier consistency if you want a smoother consistency.
4. 3 stalks of chopped celery: The crisp texture and fresh, earthy taste of the celery provide a nice touch to the soup. It’s crucial for making a broth with just the right amount of flavor.
Advice: Save the celery leaves for a garnish; they’re full of flavor and may be diced finely.
5. Minced garlic (3 cloves): The bold taste of the garlic pairs well with the savory ham and earthy beans.
Trick: Before adding the garlic to the saucepan, sauté it until it becomes aromatic. Doing so will release the garlic’s natural oils and bring forth its full taste.
6. Two 15-ounce cans of Great Northern Beans, washed and drained:
The heart of the soup lies in these beans; they are creamy and soft, and they soak up all the flavorful broth ingredients. If you like, you may use cannellini or navy beans instead of white beans.
Advice: Use dry beans for more taste. To give the soup an extra handmade, hearty taste, soak them overnight and then add them to the pot.
7. One bay leaf: Bay leaves are a must-have for a lot of hearty stews and soups. Their delicate sharpness complements the veggies’ natural sweetness and deepens the broth.
Be sure to take the bay leaf out of the dish before serving. It’s not edible and, if left unchecked, may be really harsh.
8. 1 teaspoon of dried thyme: Thyme is a multipurpose herb that imparts a subtle earthiness, mintiness, and warmth to the soup. Beans and ham make a timeless combination.
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