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Creamy Ham and Bean Soup is one of those treasured dishes passed down through generations, warming both our hearts and our bellies. Originating from the practical cooking traditions of the Midwest, this recipe makes good use of leftover ham steak, a staple in many farm kitchens. It's a perfect dish for those chilly nights when the wind whispers stories of days gone by, and you need something hearty to gather the family around the table.
This creamy ham and bean soup pairs wonderfully with a slice of warm, buttered cornbread or a fresh crusty baguette. Add a simple side salad with crisp vegetables and a light vinaigrette to balance the richness of the soup. For dessert, an apple pie or a bowl of spiced applesauce would be a lovely way to round out the meal, bringing that comforting touch of Midwestern tradition to your dinner spread.
Creamy Ham and Bean Soup
Servings: 6
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large carrot, diced
2 celery stalks, diced
2 cups cooked ham steak, cubed
3 cups chicken broth
2 cups water
2 cans (15 ounces each) Great Northern beans, drained and rinsed
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 cup heavy cream
Salt and pepper to taste
Directions
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