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.
|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|
|2||(15-ounce) cans cannellini beans, drained and rinsed|
|2||chopped HORMEL® CURE 81 Ham|
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.