Warm up with this hearty White Bean and Ham Stew. Packed with tender HORMEL® CURE 81® Classic Boneless Ham, flavorful vegetables, and creamy navy beans, this stew is a complex blend of textures and flavors. Serve it with crusty bread topped with melted cheese for an indulgent and satisfying meal.
Ingredients
| 2 | tablespoons olive oil |
| 2 | cups thinly sliced leeks |
| 10 | cloves garlic, finely chopped |
| 1 | teaspoon ground allspice |
| 2 | cups chopped red potatoes |
| 1½ | cups chopped carrots |
| 1½ | cups chopped parsnips |
| 1 | cup thinly sliced celery |
| 3 | quarts chicken stock |
| 3 | bay leaves |
| 2 | teaspoons freshly ground black pepper |
| 3 | cups coarsely chopped HORMEL® CURE 81® Classic Boneless Ham |
| 1 | (15-ounce) can navy beans, drained and rinsed |
| chopped fresh Italian parsley | |
| Salt to taste | |
| 8 | slices thick, crusty bread, toasted and buttered |
| 2 | cups shredded Gruyere cheese |
Directions
Heat oil in large pot over medium-high heat. Add leeks. Cook 10 minutes or until leeks are softened, stirring occasionally.
Add garlic and allspice. Cook 1 minute or until fragrant.
Add potatoes, carrots, parsnips, celery, stock, bay leaves and pepper. Bring to boil. Reduce heat to medium-low.
Stir in ham. Cook, uncovered, 25 minutes or until vegetables are tender, stirring occasionally. Remove bay leaves.
Stir in beans, parsley and salt. Cook 5 minutes or until hot. Spoon soup into 8 ovenproof serving bowls. Top with bread. Sprinkle with cheese. Place under hot broiler 1 to 2 minutes or until cheese is melted.