Sun-Dried Tomato, White Bean and Ham Soup

SERVINGS: 8 servings

INGREDIENTS

2 onions, diced
1 bulb fennel, diced
6 cloves garlic, minced
2 tablespoons light olive oil
1 cup dry white wine
1 cup oil-packed sun-dried tomatoes, julienned
3 (15-ounce) cans cannellini beans, drained and rinsed
1 cup diced HORMEL® CURE 81® Classic Boneless Ham
4 cups water
4 teaspoons HERB-OX® Chicken Instant Powder
2 tablespoons Worcestershire sauce
1 tablespoon rice wine vinegar
½ teaspoon dried thyme leaves

DIRECTIONS

1. In large saucepan, sauté onions, fennel and garlic in oil over medium heat 5 minutes or until tender. Add wine and sun-dried tomatoes. Increase heat to high. Cook 5 minutes longer or until liquid is reduced by half.
2. Reduce heat to medium-high. Add beans, ham, water and bouillon to saucepan. Bring to a boil. Reduce heat to low; simmer 25 to 30 minutes. Stir in Worcestershire sauce, vinegar and thyme.

CAMPING TIP
Make a batch of soup ahead of time and freeze it to take along camping! Frozen containers of soup also make for great ice packs in your cooler. When ready to eat, simply heat over fire or grill and enjoy!

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Easy Meals for Camping