Enjoy the delicious flavors of Ham and Bean Soup made special with HERB OX® Cold Water Dissolve Chicken Granulated Bouillon and HORMEL® CURE 81® Ham. This comforting recipe is a hearty and satisfying meal that’s perfect for chilly days.
Ingredients
| 8 | cups water |
| 8 | teaspoons HERB OX® Cold Water Dissolve Chicken Granulated Bouillon |
| 2 | tablespoons olive oil |
| 1 | cup chopped onions |
| 1 | cup chopped carrots |
| ½ | cup thinly sliced celery |
| 2 | cloves garlic, finely chopped |
| 1 | teaspoon thyme |
| 1 | bay leaf |
| 2 | (15-ounce) cans cannellini beans, drained and rinsed |
| 2 | chopped HORMEL® CURE 81 Ham |
| 2 | chopped cabbage |
| ¼ | teaspoon pepper |
Directions
Dissolve bouillon into water.
In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add onions, carrots, celery and garlic; cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in bouillon, thyme and bay leaf. Add beans and ham. Heat to boiling. Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender. Stir in cabbage and pepper. Continue heating 5 to 10 minutes or until cabbage is tender. Remove bay leaf.
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