White Bean and Ham Stew

SERVINGS: 8 servings

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
cup chopped fresh Italian parsley
Salt to taste
8 slices thick, crusty bread, toasted and buttered
2 cups shredded Gruyre 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. Serves 8.