Hearty Ham and Bean Soup
A little-known secret: for an extra fragrant taste, use fresh thyme instead of dried thyme. For every teaspoon of dried thyme, use 1 tablespoon of fresh thyme.
To counteract the heavy flavors of the beans and ham, try adding a teaspoon of dried parsley.
A helpful hint: keep the dried parsley for later use in the kitchen and use the fresh parsley as a garnish.
Soup Base (6 cups)—Chicken or vegetable broth is the flavor-infusing base of this soup. To manage the soup’s saltiness, use low-sodium broth.
The flavor will be much different if you create your own broth instead of buying it from the store. Homemade broth has a more nuanced and fresh flavor.
Clear and Simple Recipe Directions
1. Get Everything Ready
You may save time and make sure everything cooks smoothly if you prep your ingredients before you start cooking. Chop the veggies, mince the garlic, and dice the ham. Particularly when sautéing many ingredients at once, it aids in keeping the cooking process coordinated.
A sharp knife is ideal for chopping veggies. The preparation job will be simpler and more accurate with a sharper blade.
2. Saute the Zucchini and Onions
One tablespoon of olive oil may be heated in a large saucepan over medium heat. Toss in the minced garlic, carrots, celery, and onions that have been chopped. Cook until tender and aromatic, about 7 to 10 minutes. The most delightful aroma will waft through your kitchen at this point!
Reminder: Keep the pan from becoming too full. To make sure the veggies cook evenly, sauté them in batches if needed.
The secret ingredient is a dash of white wine added after the veggies have been sautéed for an even richer taste. Allow it to decrease in order to remove the alcohol
