Ham & Bean Soup

Serves: 6–8 | Prep Time: 15 minutes | Cook Time: 2–3 hours (simmering)

(The Leftover Makeover): Don’t let that ham bone go to waste! We used our brand new CMM Tomato Chicken Bouillon to create this rich, tangy Ham & Bean Soup. It simmers low and slow until it’s perfectly thickened and full of flavor.

Ingredients:

• 1 leftover ham roast, diced (approx. 2–3 cups)
• 1 medium yellow onion, diced
• 3–4 cloves garlic, minced
• 6 cups water + 2 tablespoons Clean Monday Meals Tomato Chicken Bouillon
• 3 cans (15 oz each) white beans (Great Northern, Cannellini, or Navy), drained and rinsed
• 1/3 cup ketchup
• 2 tablespoons stone-ground mustard
• Salt and black pepper to taste
• Optional: Fresh parsley for garnish

Instructions:

1. In a large heavy-bottomed pot or Dutch oven, sauté the diced ham over medium heat for 5–7 minutes until the edges are slightly browned and the fat has rendered.
2. Add the diced onion to the pot with the ham. Cook for another 5 minutes until the onion is soft and translucent.
3. Stir in the minced garlic and cook for just 60 seconds until fragrant.
4. Pour in the water and add the CMM Tomato Chicken Bouillon. Stir until the bouillon is fully dissolved.
5. Add the drained beans, ketchup, and stone-ground mustard. Stir well to combine all the flavors.
6. Bring the soup to a gentle boil, then reduce the heat to low.
7. Cover and simmer for 2–3 hours. This long simmer time is key—it allows the beans to soften further, the sauce to thicken, and the ham to infuse the broth with flavor.
8. Taste and season with salt and pepper. (Note: Ham and bouillon are naturally salty, so taste first before adding more!)
9. Serve hot in big bowls, perhaps with a side of gluten-free cornbread.