Well, not to sing your own praises, but you have to admit; you’ve made a pretty good soup here! Toot-Your-Horn Soup is a satisfying, meaty mixture of tender veggies and succulent ham in a deeply sippable broth. Mmmm, that broth! So much poultry flavor! So many fragrant herbs! So much rich tomato goodness! Toot-Your-Horn Soup earns appreciation, especially from yourself!
Ingredients
- 2 tablespoons olive oil
- 8 ounces ham, diced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 medium yellow onion, chopped
- 1/2 teaspoon kosher salt, plus more, to taste
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 2 (15-ounce) cans cannellini or navy beans, drained and rinsed
- 1 bay leaf
- 6 sprigs thyme
- 1/2 teaspoon ground black pepper
- 2 tablespoons parsley, chopped, for garnish
Directions
Step 1 –In a large Dutch oven over medium heat, add the oil.
Step 2 –Add the ham to the hot oil and cook, while stirring occasionally, until it is browned, about 6-8 minutes.
Step 3 –Add the carrots, the celery, the onions, and 1/2 teaspoon of the salt and cook, while stirring occasionally, until the vegetables are softened, about 8-10 minutes.
Step 4 –Add the garlic and the tomato paste and cook, while stirring, until the garlic is fragrant and the tomato paste is caramelized, about 2 minutes.
Step 5 –Add the stock, the beans, and the bay leaf to the pot and stir to combine.
Step 6 –Using kitchen twine, tie the thyme sprigs in a bundle.
Step 7 –Add the thyme bundle to the pot.
Step 8 –Raise the heat to medium-high and bring the soup to a simmer.
Step 9 –Lower the heat to medium-low and let the soup simmer until it thickens slightly and the flavors meld together, about 10-12 minutes.
Step 10 –Remove and discard the thyme bundle and the bay leaf.
Step 11 –Add the black pepper and the extra salt.
Step 12 –Serve garnished with the parsley.