No Cream Cream Soup with Ham and Potatoes
Cream of No Cream Ham and Potato Soup
Published on March 10, 2020
2 tablespoons vegetable oil
6 potatoes, chopped
5 stalks celery with leaves, chopped
1 (19 ounce) can white kidney beans, drained and rinsed
¼ onion, chopped
½ teaspoon minced garlic
8 cups chicken broth
1 meaty ham bone
1 cup chopped cooked ham
1 cup frozen corn
- Heat vegetable oil in a large soup pot over medium heat; cook potatoes, celery, white kidney beans, onion, and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
- Pour chicken broth over the vegetables and place ham bone into the soup. Bring soup to a boil.
- Reduce heat to low and simmer soup until potatoes are tender, about 20 minutes; remove ham bone and 2 cups of vegetables and kidney beans. Place the 2 cups vegetables and beans into a blender and process until pureed.
- Stir chopped ham into soup and pour in the pureed vegetables. Mix in corn and let the soup heat through before serving.
Nutrition Facts (per serving)
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