This is Miss Congeniality’s secret weapon for a soup that warms the soul and tastes like one of those Forces of Nature! Sandra Bullock’s Favorite Bean Soup has plenty of tender veggies and creamy white kidney beans to add some Gravity to its greatness, that’s for sure! There’s so much succulent ham in this poultry-flavored soup, it will send a Bullet Train of savory sensation straight to your taste buds! Let Sandra Bullock’s Favorite Bean Soup win the Oscar® for Best Soup!
Ingredients
- 1 tablespoon oil
- 2 large carrots, peeled and chopped
- 2 ribs celery, sliced
- 1 medium onion, finely diced
- 2 teaspoons garlic, freshly minced
- 1 teaspoon salt, plus more, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 7-8 cups water, using less water for a thicker soup
- 1 ham bone, ham hock, or ham shank, cooked
- 1-2 teaspoons chicken bouillon
- 2 (19-ounce) cans white kidney beans, drained and rinsed
- 1-2 cups ham, optional, cooked and chopped
Directions
Step 1 –In a large soup pot over medium-high heat, heat the oil.
Step 2 –Add the carrots, the celery, and the onions to the hot oil and cook, stirring often, until the onion has softened, about 3-4 minutes.
Step 3 –Add the garlic, 1 teaspoon of the salt, the thyme, the parsley, and the pepper to the veggie mixture and cook, while stirring, until the mixture is fragrant, about 1 minute.
Step 4 –Add the water, the ham bone, and the chicken bouillon and increase the heat to high.
Step 5 –Bring the soup mixture to a boil.
Step 6 –Cover the pot and reduce the heat to medium-low.
Step 7 –Simmer the soup until the flavors meld together, about 1 hour.
Step 8 –Transfer the ham bone to a cutting board and pull the meat off the bone.
Step 9 –Shred the meat with two forks.
Step 10 –Stir the shredded ham, the beans, and the extra chopped ham into the soup.
Step 11 –Cook the soup until heated through.
Step 12 –Taste the soup for seasoning, adding the extra salt if needed.
Step 13 –Serve.
