Ingredients
Scale
- 2 Tbsp. extra virgin olive oil
- 1 medium yellow onion, diced
- 1 tsp. minced garlic or garlic paste
- 1 stalk celery, diced
- 1 cup carrots, diced
- 2 cups chopped ham
- 1 48oz. jar Randall Great Northern Beans, drained and rinsed
- 1 cup reduced sodium chicken broth
- 2-3 fresh thyme sprigs
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Heat a large skillet over medium heat and saute onions and garlic in olive oil until translucent. Add carrots, celery, and ham to the skillet, stirring occasionally.
- Continue to cook for about five minutes—the goal is to cook the vegetables and to caramelize the outside of the ham pieces for extra flavor.
- Add beans, chicken broth, thyme, salt, and pepper to the skillet and reduce heat to low.
- Cover and simmer, stirring occasionally, for 20-30 minutes. This will reduce the broth a bit and allow the flavors to develop.
- When ready to serve, remove thyme sprigs from skillet. Best if served with crusty bread or rolls.