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Paris Bistro Soup with Ham Print


Serves 4

Instructions
  1. Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water and drain.
  2. In soup pot, sauté onion in olive oil and butter for 3 minutes, add thyme and cook 1 more minute. Add carrots and celery and cook 2 more minutes. Add drained beans, chicken broth and enough fresh water to cover beans by 1½ inch and bring to boil. Reduce heat to a simmer and cook for 45 minutes to one hour, or until beans are tender. Add ham cubes, salt and pepper and continue cooking until ham is warm.
Ingredients
  • 1 cup dried Paris Bistro soup blend
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 small onion, chopped
  • ½ tsp. dried thyme
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 cups chicken broth
  • ¼ lb. smoked ham, cut in cubes
  • salt and pepper to taste