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.
|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|
|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|
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.