Creamy Ham and Bean Soup (Gluten Free)

Creamy Ham and Bean Soup (Gluten Free)

by Sharon Howell 6 months ago
4.5 (8)
40 minutes
370.2 kcal
58.3 g carbs
Description

This bean soup is thickened with a mash of potatoes, cauliflower, and carrots. Delicious comfort food! It is gluten-free and can be made dairy-free by using olive oil instead of butter and unsweetened soy milk in place of cow's milk. Enjoy!

Ingredients
  • 1 Yukon Gold potato, peeled and diced
  • ½ head cauliflower, chopped
  • 12 baby carrots
  • ¼ cup warm milk
  • 1 tablespoon butter, divided
  • ¼ cup diced onion
  • ¼ cup diced celery
  • ½ teaspoon dried thyme
  • salt and ground black pepper to taste
  • ¾ cup diced ham
  • 1 (14 ounce) can navy beans, undrained
  • 1 cup chicken broth
  • 1 (14 ounce) can navy beans, drained
  • 1 clove garlic
Directions
  1. 1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potato, cauliflower, and carrots; cover and steam until very tender, about 20 minutes. Transfer potato mixture to a bowl and add milk and 1 1/2 teaspoons butter. Mash with a potato masher or hand mixer until smooth.
  2. 2. Melt 1 1/2 teaspoons butter in a large saucepan over medium heat; saute onion, celery, thyme, salt, and pepper until fragrant, about 2 minutes. Add ham and cook and stir until ham is warmed, about 2 more minutes. Stir undrained navy beans and chicken broth into ham mixture, increase heat to high, and bring to a boil. Reduce heat and simmer.
  3. 3. Blend drained navy beans and garlic together in a blender until smooth. Stir bean mixture into soup; simmer, stirring often, until soup thickens, about 10 minutes. Stir potato mixture into soup and simmer, stirring often, until thickened, about 5 minutes.
Nutrition Facts
serving: 4 servings
calories: 370.2 kcal
carbohydrates: 58.3 g
protein: 22.1 g
saturated fat: 3 g
cholesterol: 22.6 mg
sodium: 1478.2 mg
fiber: 13.8 g
sugar: 4.8 g